Breastfeeding Friendly Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Breastfeeding Friendly Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and crisp shredded red cabbage come together in a slaw that's as stunning to look at as it is satisfying to eat. The homemade pesto dressing — built from fresh basil, raw walnuts, lemon juice, and nutritional yeast — ties everything together with a bright, herby richness that store-bought dressings simply can't match. Walnuts show up twice here, both blended into the dressing and scattered on top, adding healthy fats and a gentle crunch that make this dish feel genuinely nourishing. Nutritional yeast brings a savory, cheesy depth without any dairy, so the flavors are bold and complex without relying on anything you'd need to second-guess. Massaging the kale with lemon juice and salt is a small step that makes a big difference — it softens the leaves and mellows any bitterness, so every bite is tender rather than tough. This is the kind of colorful, ingredient-forward bowl that feels like a real act of care for yourself, which is exactly what you deserve right now. It keeps well in the fridge for up to a day, making it a smart option when you want something wholesome ready to go without starting from scratch.

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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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