Pork Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and peppery baby arugula come together in a salad that feels genuinely restaurant-worthy without requiring much fuss. The real star is the homemade pesto dressing — fresh basil, raw walnuts, garlic, and bright lemon juice blended into something silky and vibrant that coats every lentil beautifully. Roasting the beets low and slow in foil packets is the move here, coaxing out their natural sweetness while keeping cleanup minimal. Du Puy lentils are worth seeking out specifically because they hold their shape after simmering, giving the salad satisfying texture rather than turning mushy. Everything in this recipe is naturally free of any pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. A final scatter of roughly chopped walnuts adds crunch on top, and a pinch of red pepper flakes gives it just enough of a kick to keep things interesting. This one works equally well as a hearty lunch, a dinner side, or something you meal-prep ahead and pull from the fridge all week.
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), scrubbed
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the lentils
- 1 cup french green lentils (du puy), rinsed
- 2 ½ cups water
- ½ tsp salt
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic, peeled
- 3 tbsp fresh lemon juice (about 1 lemon)
- ¼ cup extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 cups baby arugula
- ¼ cup raw walnuts, roughly chopped
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet. Roast until a paring knife slides through the center with no resistance, 40–50 minutes depending on size.
- 2
While the beets roast, combine the lentils, water, and 1/2 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered until the lentils are tender but still hold their shape, 20–25 minutes. Drain any remaining water and spread the lentils on the baking sheet (or a plate) to cool for 10 minutes.
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