Honey Free Pesto-Walnut Beet and Kale Slaw
This slaw is a bold, beautiful tangle of caramelized beet wedges, massaged lacinato kale, and shredded red cabbage — the kind of salad that actually earns its place as the centerpiece of the table. The pesto dressing is the real star here, blending fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast into something herbaceous, nutty, and deeply savory. Many store-bought dressings and pestos sneak in sweeteners, so making your own from scratch means you stay in full control of every ingredient. Massaging the kale with lemon juice and salt is a small step that makes a huge difference, softening the leaves so they absorb all that vibrant green dressing instead of fighting it. The roasted beets bring a natural earthiness and a gorgeous jewel-toned color that makes the whole bowl look like it came out of a restaurant kitchen. A final scatter of roughly chopped walnuts adds crunch and richness without any added sweetness. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that only gets better as the flavors settle.
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Learn more →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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