Pregnancy Friendly Pesto-Walnut Lentil and Roasted Beet Salad
Eating well during pregnancy means loading up on nutrients that actually matter, and this vibrant salad delivers on nearly every front. French green lentils are a powerhouse source of folate and plant-based protein, both of which are especially important during the first and second trimesters. Roasted beets bring natural sweetness and iron to the bowl, while the walnut-basil pesto dressing adds healthy fats and a bright, herby punch that makes the whole thing feel indulgent rather than virtuous. The lemon juice in the dressing keeps everything fresh and helps your body absorb the iron from the lentils more efficiently — a small detail that makes a real difference. Baby arugula rounds out the base with a peppery bite and an extra hit of calcium and vitamin K. Everything here is made from scratch with whole, recognizable ingredients, so there's no second-guessing labels or wondering what's hiding in a store-bought dressing. It's the kind of meal that genuinely satisfies while doing a lot of quiet, good work for you and your baby.
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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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