Sesame 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 special — the kind of thing you'd order at a restaurant and then immediately want to recreate at home. The real star is the homemade pesto dressing, blended from fresh basil, raw walnuts, garlic, and bright lemon juice, which coats every lentil and makes the whole bowl sing. Because the dressing is made entirely from scratch, there's no need to scrutinize store-bought labels for hidden sesame oil or tahini — two ingredients that sneak into a surprising number of bottled dressings and prepared pestos. Walnuts stand in beautifully for the pine nuts you'd find in a classic pesto, adding richness and a satisfying crunch both inside the dressing and scattered on top. The technique of foil-roasting the beets locks in their natural sweetness and makes the skins slip right off, so you get jewel-toned wedges with deep, caramelized flavor. This is the kind of hearty, plant-forward salad that works just as well as a weeknight main as it does alongside a dinner party spread.
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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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