Cinnamon Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Cinnamon 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 in the food processor in minutes. The pesto leans on fresh basil, raw walnuts, nutritional yeast, and lemon juice for a deeply savory, tangy coating that clings to every leaf and wedge. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and mellow, making it genuinely enjoyable to eat raw. Roasting the beets until their edges caramelize adds a natural sweetness that balances the peppery greens beautifully. For anyone navigating a cinnamon sensitivity, this kind of bold, flavor-packed dish can feel hard to come by — so many salad dressings and slaws sneak in warm spices — but every ingredient here is straightforward and easy to verify. A final scatter of chopped walnuts adds satisfying crunch, and torn fresh basil on top makes it look as good as it tastes. It holds up well in the fridge, so it's just as good for meal prep as it is served fresh.

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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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