Low Sugar Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Low Sugar Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all pulled together by a bright, herby walnut pesto dressing. Every component earns its place, and the result is something that feels restaurant-worthy without a single drop of added sweetener anywhere in the recipe. That matters more than you might think, because store-bought slaws and dressings are notorious for sneaking in cane sugar, honey, or sweetened vinegars that quietly derail an otherwise clean plate. Here, the natural sweetness comes entirely from the roasted beets themselves, which caramelize beautifully in the oven and bring a deep, jammy flavor that no added sugar could improve on. The pesto dressing is built from fresh basil, raw walnuts, nutritional yeast, garlic, and lemon juice — bold, savory, and tangy in all the right ways. Massaging the kale with lemon juice and salt is the small step that transforms it from tough and bitter to silky and mellow, making this slaw genuinely craveable rather than virtuous-but-boring. Make it ahead and let the flavors meld, or serve it right away while the walnuts still have their snap.

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Ingredients

4 servings

For the roasted beets

2 medium beets (about 12 oz total), scrubbed
1 tbsp extra virgin olive oil
¼ tsp salt

For the pesto dressing

2 cups fresh basil leaves, packed
½ cup raw walnuts
3 tbsp nutritional yeast
2 cloves 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 slaw

1 large bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
¼ small red cabbage (about 2 cups), thinly shredded
¼ cup raw walnuts, roughly chopped
1 tbsp fresh lemon juice
¼ tsp salt

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Trim the beets, cut each into 6–8 wedges, and toss on a baking sheet with 1 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer.
2
Roast the beets for 35–40 minutes, turning once halfway through, until tender when pierced with a knife and the edges are caramelized. Remove from the oven and let cool on the baking sheet for 10 minutes.

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