Xanthan Gum Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and a vibrant walnut-basil pesto come together in a salad that feels genuinely restaurant-worthy. The beets get wrapped in foil and slow-roasted until silky, the lentils simmer until just tender enough to hold their shape, and the whole thing gets tied together with a bright, lemony pesto blitzed right in a blender or food processor. Every single ingredient here is naturally free of thickeners and stabilizers — no gums hiding in a store-bought dressing, no processed shortcuts anywhere in the bowl. That matters more than you might think, since bottled pestos and pre-made vinaigrettes are common culprits for sneaking in additives you'd rather avoid. The pesto does double duty as both a coating for the lentils and a finishing drizzle over the arugula and beet wedges, so the flavor builds in layers without any extra effort. A final scatter of roughly chopped walnuts adds crunch and ties back to the dressing in the best possible way. It's the kind of salad that converts skeptics — hearty enough to be a full meal, and bold enough that nobody's going home hungry.
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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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