Mediterranean Diet Friendly Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Mediterranean Diet Friendly Pesto-Walnut Beet and Kale Slaw

This slaw is a vibrant, deeply satisfying bowl that hits every note — earthy caramelized beets, tender massaged kale, crisp red cabbage, and a bold basil-walnut pesto dressing that ties it all together. The combination of extra virgin olive oil, fresh herbs, lemon juice, raw walnuts, and vegetables is practically a blueprint for the kind of whole-food, plant-forward eating that makes this style of cooking so appealing and sustainable. Roasting the beets until their edges caramelize brings out a natural sweetness that plays beautifully against the brightness of the lemon and the richness of the pesto. Massaging the kale with lemon juice and salt is a small step that makes a huge difference — it softens the leaves and mellows any bitterness, so every bite is silky rather than tough. The pesto dressing doubles as a flavor powerhouse and a healthy fat source, with walnuts appearing both blended into the dressing and scattered on top for extra crunch and texture. It comes together in one large bowl and holds up well in the fridge, making it just as good for a weekday lunch as it is for a dinner side. Fresh torn basil over the top is optional, but honestly, don't skip it.

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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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