Seed Oil 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 satisfying rather than virtuous and sad. The real star is the homemade pesto dressing — blended from fresh basil, raw walnuts, garlic, and lemon juice — which coats every lentil in something bright, herby, and deeply savory. Every drop of fat in this recipe comes from extra virgin olive oil and whole raw walnuts, so there's no canola, sunflower, or any other refined seed oil hiding in the dressing or anywhere else on the ingredient list. That's often the tricky part with store-bought pestos and bottled dressings, which almost always sneak in cheaper industrial oils to cut costs. Making it from scratch here completely sidesteps that problem without any extra effort. The beets get foil-roasted until silky and sweet, the lentils hold their shape beautifully, and a final scatter of chopped walnuts adds a satisfying crunch to every bite. It's the kind of salad that works as a hearty lunch, a dinner side, or an impressive dish to bring to a gathering.
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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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