Almond Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Almond Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and shredded red cabbage all pulled together by a punchy walnut-basil pesto dressing. The pesto skips the pine nuts entirely, leaning on raw walnuts and nutritional yeast instead to build that rich, savory depth you want in a good dressing. For anyone navigating almond-free eating, this recipe is naturally in the clear — no almond flour, almond oil, or sneaky almond-based swaps anywhere in the ingredient list. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and bright, making it actually crave-worthy rather than just virtuous. The roasted beets get caramelized edges in the oven before cooling and tumbling into the bowl, adding sweetness and a gorgeous jewel-toned color that makes the whole dish look like it belongs on a restaurant menu. A final scatter of chopped walnuts adds crunch and ties the nutty pesto back into the texture of the slaw. It holds up well in the fridge, so it's just as good the next day for lunch as it is fresh off the sheet pan.

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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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