Barley Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Barley Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is the kind of dish that makes you rethink what a salad can be — earthy roasted beet wedges, massaged lacinato kale, and crisp shredded red cabbage all pulled together with a punchy walnut-basil pesto dressing. The pesto itself is built from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, giving it a deeply savory, almost cheesy quality without any dairy. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and mellow, making every bite genuinely enjoyable rather than virtuous-but-joyless. The caramelized edges on the roasted beets add a subtle sweetness that plays beautifully against the brightness of the dressing. Every ingredient here is naturally free of barley and grain-based fillers — no store-bought dressings with hidden additives, no processed shortcuts to second-guess. A final scatter of roughly chopped walnuts adds crunch and richness that ties the whole bowl together. It holds up well in the fridge, making it a great option for meal prep or a make-ahead side that actually gets better as it sits.

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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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