Rye Free Pesto-Walnut Lentil and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Rye Free Pesto-Walnut Lentil and Roasted Beet Salad

Earthy roasted beets, protein-packed French green lentils, and a vibrant walnut-basil pesto come together in a salad that feels genuinely restaurant-worthy. The beets are foil-roasted until silky and sweet, then cut into wedges that hold their shape beautifully against the tender, nutty lentils. That homemade pesto dressing — built from fresh basil, raw walnuts, garlic, and bright lemon juice — does double duty, coating the lentils first and then finishing the whole bowl with a second drizzle. Every ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out; it just works as written. Peppery baby arugula adds a fresh lift, and a scatter of roughly chopped walnuts on top gives you that satisfying crunch in every bite. A pinch of red pepper flakes at the end is optional, but it adds just enough heat to make the whole dish pop. This is the kind of salad that converts skeptics — hearty enough to be a full meal, and bold enough to steal the show at any table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted beets

3 medium beets (about 1 lb total), scrubbed
1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!