Turkey 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 an afterthought. The real star is the homemade pesto dressing — blitzed from fresh basil, raw walnuts, garlic, and bright lemon juice — which coats every lentil and clings to those jewel-toned beet wedges in the best possible way. Every single component here is plant-based and naturally free from poultry of any kind, so there's no need to scrutinize labels or swap anything out. Roasting the beets low and slow in foil is a hands-off move that concentrates their sweetness and makes the skins slip right off, no peeling required. The du Puy lentils hold their shape beautifully after cooking, giving the salad real body and a slightly nutty flavor that plays off the herby dressing. A final scatter of roughly chopped walnuts adds crunch and ties the whole thing back to the pesto. It works as a hearty main or a stunning side that looks far more impressive than the effort involved.
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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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