Artificial Food Coloring Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Artificial Food Coloring Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — deep jewel-toned beets, massaged lacinato kale, and shredded red cabbage all pulled together with a bright, herby walnut pesto. Every bit of that vivid color comes straight from real ingredients: caramelized roasted beets, fresh basil, and purple cabbage, with zero synthetic dyes in sight. That matters more than you might think, since plenty of bottled dressings and pre-made slaws sneak in artificial colorants just to make the dish look more appealing on the shelf. Here, the visuals are entirely earned. The pesto dressing is built in a food processor from basil, raw walnuts, garlic, lemon juice, and nutritional yeast, so you know exactly what's going into every bite. Massaging the kale with lemon juice and salt softens it beautifully, turning what could be a tough green into something almost silky. It works as a bold side dish or a hearty standalone salad, and it holds up well in the fridge if you want to get ahead on meal prep.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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