Gut Friendly Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Gut Friendly Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and crisp shredded red cabbage come together in a slaw that's as vibrant to look at as it is satisfying to eat. The real star is the homemade pesto dressing — blended from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — which coats every leaf and wedge with a bright, herby richness that store-bought dressings simply can't match. Massaging the kale with lemon juice and salt is a small but transformative step that softens the leaves and makes them far easier to digest, which is a big win for anyone keeping a close eye on gut comfort. Walnuts pull double duty here, appearing in both the dressing and scattered on top for crunch, delivering healthy fats alongside all those fiber-rich vegetables. The combination of beets, kale, and cabbage means you're packing in a serious range of prebiotic and plant-based fiber in a single bowl. It comes together with straightforward techniques — roasting, blending, massaging — so the process feels approachable even on a busy weeknight. Serve it right away for maximum crunch, or let it rest in the fridge overnight and enjoy how the flavors deepen even further.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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