Brazil Nut Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Brazil Nut Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and shredded red cabbage all pulled together by a bright, herby walnut pesto dressing. The pesto skips parmesan in favor of nutritional yeast, which delivers that savory, umami depth while keeping the whole dish completely dairy-free and plant-based. Roasting the beets at high heat until the edges caramelize is what gives this recipe its depth, and letting them cool before tossing means the slaw stays vibrant instead of wilting. Massaging the kale with lemon juice and salt is a small step that makes a huge difference — it softens the leaves and mellows any bitterness so every bite is tender and balanced. The walnuts pull double duty here, blended into the creamy pesto and scattered on top for crunch, and since the recipe sticks to clearly labeled, whole ingredients, you can cook with total confidence about what's going into the bowl. It holds up well in the fridge, making it a great make-ahead option for lunches or a vibrant side at your next dinner.

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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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