Hazelnut Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Hazelnut Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crisp shredded red cabbage all pulled together by a bright, herby walnut pesto dressing. The pesto skips pine nuts entirely, leaning on raw walnuts and nutritional yeast instead to build that rich, savory depth you want from a great dressing. For anyone navigating tree nut allergies or sensitivities, it's worth knowing that many store-bought pestos and salad dressings sneak in hazelnuts or are processed on shared lines — making a homemade version like this one a genuinely smart move. Massaging the kale with lemon juice and salt is the small step that makes a big difference, softening the leaves so they soak up every bit of that walnut-basil dressing rather than fighting it. The roasted beets bring a natural sweetness and gorgeous jewel-toned color that makes the whole bowl look like it came out of a restaurant kitchen. It comes together with simple pantry staples and holds up well in the fridge, so it's just as good packed for lunch the next day 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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