Gluten Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Gluten 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 brought together by a vibrant homemade pesto dressing that you'll want to put on everything. The dressing leans on fresh basil, raw walnuts, nutritional yeast, garlic, and lemon juice, so it delivers that rich, savory depth without any dairy or gluten sneaking in. Every single ingredient here is naturally free of wheat and gluten, which means no label-scanning stress and no substitutions required — just straightforward, whole-food cooking. Massaging the kale is the kind of small step that makes a big difference, softening the leaves so they soak up all that herby, lemony dressing instead of fighting it. The roasted beets get caramelized edges in the oven that add a subtle sweetness, balancing the bitterness of the kale and the brightness of the lemon beautifully. A final scatter of roughly chopped walnuts gives every bite a satisfying crunch. Make it ahead and let it sit in the fridge — the flavors only get better as everything melds together.

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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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