Shellfish 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 without requiring any complicated technique. The real star is the homemade pesto dressing — fresh basil, raw walnuts, garlic, and bright lemon juice blended into something silky and vibrant that coats every lentil beautifully. Roasting the beets low and slow in foil packets is the kind of hands-off step that rewards you with deep, caramelized sweetness and skins that slip right off. Because every component here is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden seafood derivatives or worry about cross-contact from processed sauces and dressings. The walnuts pull double duty — blended into the dressing for richness and scattered on top for crunch — giving the whole bowl a satisfying, hearty texture. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting. This is the kind of salad that converts skeptics and disappears fast at the table.
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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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