Gelatin Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Gelatin Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is a full-on celebration of bold, earthy flavors — caramelized roasted beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all brought together by a bright, herby pesto dressing. The homemade pesto leans on fresh basil, raw walnuts, nutritional yeast, and lemon juice, so every component is completely plant-based and free from any hidden animal-derived thickeners or setting agents that can sneak into store-bought dressings. Massaging the kale with lemon juice and salt is the small step that makes a big difference — it softens the leaves and mellows any bitterness, turning them into the perfect base for all those toppings. The beets get roasted until their edges caramelize and they turn tender all the way through, adding a natural sweetness that plays beautifully against the garlicky, nutty dressing. A double hit of walnuts — blended into the pesto and scattered on top — gives the whole dish a satisfying crunch and richness without relying on any dairy or gelatin-based ingredients. It comes together in one big bowl and holds up well in the fridge, making it just as good for meal prep as it is for serving straight away.

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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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