BHA & BHT Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

BHA & BHT Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all pulled together by a bright, herby pesto dressing that you blitz up fresh in the food processor. Every single ingredient here is whole and unprocessed, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged dressings, roasted nuts, and store-bought pestos. Making the dressing from scratch with raw walnuts, fresh basil, lemon juice, garlic, and nutritional yeast means you know exactly what's in it — no label anxiety required. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and deeply savory, so don't skip that step. The toasted, nutty depth from the walnuts in both the dressing and the topping gives this slaw a richness that makes it feel like a full meal rather than a side dish. It holds up beautifully in the fridge, making it a smart option for meal prep when you want something vibrant and clean ready to go.

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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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