Rice Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy, vibrant, and genuinely satisfying, this salad layers tender French green lentils with caramelized roasted beet wedges and a bright, herbaceous pesto dressing that ties everything together beautifully. The lentils hold their shape after cooking, giving the whole bowl a hearty, substantial feel that makes it work as a main course or a showstopping side. Roasting the beets low and slow in foil brings out their natural sweetness, and once those ruby wedges hit the peppery arugula, the colors alone are enough to make everyone at the table lean in. The pesto dressing is blended from scratch using fresh basil, raw walnuts, garlic, and lemon juice — no jarred shortcuts needed, and every ingredient is naturally grain-free, so there's nothing to swap or second-guess. Walnuts pull double duty here, lending richness to the dressing and a satisfying crunch when scattered on top as a finishing touch. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting without overwhelming the fresh, lemony base. This is the kind of recipe that looks far more complicated than it actually is, and it delivers serious flavor without a single grain in sight.
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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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