Beef Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Beef Free Pesto-Walnut Beet and Kale Slaw

Earthy, vibrant, and packed with bold flavors, this slaw is the kind of salad that actually earns the title. Caramelized beet wedges bring a natural sweetness that plays beautifully against the massaged lacinato kale and crisp shredded red cabbage underneath. The real star is the homemade pesto dressing — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — which coats every leaf and wedge in something deeply savory and bright. Massaging the kale with lemon juice and salt before assembling is a small step that makes a huge difference, softening the leaves so they absorb the dressing rather than fight it. Crunchy chopped walnuts scattered over the top add texture and tie the whole thing together. Everything here is completely plant-based, so there's no need to swap or substitute a single ingredient to keep it free of meat. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that only gets better as the flavors meld.

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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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