Celery Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Celery Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is a showstopper — earthy caramelized beet wedges, massaged lacinato kale, and shredded red cabbage all brought together by a bold, herby walnut pesto dressing. The pesto itself is built from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, giving it a rich, savory depth that coats every leaf and wedge beautifully. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and deeply flavorful — don't skip it. Roasting the beets until their edges caramelize adds a natural sweetness that plays perfectly against the brightness of the dressing. Every component here is naturally free from celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out. It's the kind of salad that looks impressive enough for a dinner party but comes together with straightforward pantry staples and a food processor. Serve it right away for maximum freshness, or let it sit overnight — the flavors only get better.

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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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