Anti Inflammatory Pesto-Walnut Beet and Kale Slaw
This vibrant slaw is a powerhouse of ingredients that researchers consistently flag for their inflammation-fighting potential — roasted beets, lacinato kale, raw walnuts, fresh basil, and extra virgin olive oil all show up here in generous amounts. The beets get roasted until their edges caramelize and their natural sweetness deepens, then they're folded into massaged kale and shredded red cabbage for a slaw that's tender, colorful, and anything but boring. The dressing is a dairy-free pesto built from fresh basil, walnuts, nutritional yeast, garlic, and lemon juice — blended into something herby and rich without a drop of processed oil or refined ingredient in sight. Massaging the kale with lemon juice is the small step that makes the whole dish work, softening the leaves so they absorb the dressing instead of fighting it. Walnuts pull double duty here, blended into the pesto and scattered on top for crunch, delivering omega-3 fatty acids in every bite. The whole recipe serves 4 and comes together around the beets' roasting time, making it an easy weekend prep or a make-ahead lunch that holds well in the fridge overnight. It's the kind of salad that actually satisfies — bold enough to be a main, impressive enough to bring to a table.
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Learn more →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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