Yeast 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 — fresh basil, raw walnuts, garlic, and bright lemon juice blended with olive oil into something vibrant and deeply savory. Because the dressing is made entirely from scratch, there's no need to scrutinize store-bought condiment labels for hidden fermented ingredients or additives that can sneak into bottled dressings and pestos. Lentils do the heavy lifting here, soaking up that herby coating beautifully while still holding their shape after cooking. Roasting the beets low and slow in foil coaxes out their natural sweetness and makes peeling them almost effortless. The layering of textures — silky beets, tender lentils, crisp arugula, and crunchy chopped walnuts on top — means every forkful is a little different. It's the kind of composed salad that looks impressive on a platter but comes together with straightforward, wholesome steps.
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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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