Turmeric Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and a vibrant homemade pesto come together in a salad that feels genuinely special without being fussy. The pesto dressing skips the usual pine nuts in favor of raw walnuts, which add a rich, slightly bitter depth that pairs beautifully with the sweet caramelized beets and peppery arugula. Many store-bought dressings and spice blends sneak in golden-hued additives, so making the dressing from scratch here — just basil, lemon, garlic, olive oil, and walnuts — keeps everything clean and completely free of that particular spice concern. Roasting the beets in foil packets is a low-effort technique that concentrates their flavor and makes the skins slip right off, no peeling required. The du Puy lentils hold their shape beautifully after cooking, so every bite has real texture rather than mush. A pinch of red pepper flakes at the end adds a gentle kick if you want it, but the salad is bold and satisfying either way. This is the kind of dish that looks impressive on a platter but comes together with straightforward pantry staples and one good blender.
About FigFig 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
- 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!