Low Iodine Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Low Iodine 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 pulled together by a vibrant, herb-forward pesto dressing. The pesto skips the usual parmesan and leans on nutritional yeast and raw walnuts instead, which keeps it completely dairy-free and well within the boundaries of a low-iodine approach without sacrificing any of that rich, savory depth. Fresh basil, bright lemon juice, and good olive oil do a lot of heavy lifting here, and the result is a dressing you'll want to put on everything. Massaging the kale is the move that transforms this from a tough, chewy salad into something genuinely tender and craveable — don't skip it. The roasted beets bring a natural sweetness and gorgeous color that makes the whole bowl look like it belongs in a restaurant. It holds up well in the fridge, so it's a smart make-ahead option when you want something satisfying without a lot of last-minute effort.

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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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