Red Meat Allergy Friendly Pesto-Walnut Lentil and Roasted Beet Salad
Earthy, vibrant, and genuinely satisfying, this salad is the kind of plant-forward meal that doesn't feel like a compromise. Tender French green lentils hold their shape beautifully after cooking, giving the dish a hearty, protein-rich base that keeps you full without any meat in sight. The real star is the homemade pesto dressing — fresh basil, raw walnuts, garlic, and lemon juice blended into something bright and herbaceous that coats every lentil and leaf. Roasting the beets low and slow in foil draws out their natural sweetness, and those jewel-toned wedges add a gorgeous pop of color against the peppery arugula. For anyone navigating a red meat allergy, this recipe is naturally built around whole, unprocessed ingredients with no hidden animal proteins to second-guess. A double hit of walnuts — blended into the dressing and scattered on top — adds richness and crunch that makes the whole bowl feel indulgent. It's the kind of salad you'd actually crave.
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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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