Vegetarian Pesto-Walnut Lentil and Roasted Beet Salad
Earthy, vibrant, and genuinely satisfying, this salad brings together roasted beet wedges, tender French green lentils, and a bright homemade pesto dressing that ties everything together beautifully. The pesto skips the usual parmesan and leans on raw walnuts, fresh basil, garlic, and lemon juice blended with olive oil — the result is herbaceous, tangy, and rich without feeling heavy. Foil-roasting the beets coaxes out their natural sweetness while keeping the prep almost entirely hands-off, and the lentils simmer until just tender so they hold their shape and soak up that green dressing like a dream. Peppery baby arugula adds a fresh contrast, and a final scatter of roughly chopped walnuts gives every bite a satisfying crunch. This is the kind of salad that actually fills you up — the lentils bring serious protein and fiber, making it a complete meal rather than a side thought. It works beautifully as a make-ahead lunch since the lentils and beets can be prepped in advance and assembled just before serving.
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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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