Caffeine Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Caffeine 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 shredded red cabbage all brought together by a punchy, herb-forward pesto dressing. The homemade basil-walnut pesto is the real star here, blending fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast into something deeply savory and satisfying without any dairy. Massaging the kale with lemon juice and salt is a small step that makes a huge difference, softening the leaves so they absorb the dressing beautifully instead of fighting it. Roasting the beets until their edges caramelize adds a natural sweetness that plays off the brightness of all that lemon and basil. Every ingredient on this list is naturally free of stimulants, so there's no label-scanning or substitution stress — just whole, clean produce and pantry staples doing exactly what they're supposed to do. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that actually improves as it sits. Finish it with a handful of chopped walnuts and torn basil for a little crunch and freshness right before serving.

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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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