MSG Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

MSG Free 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 homemade pesto dressing. Every component is built from scratch using whole, recognizable ingredients, which means there's no need to second-guess a label or wonder what's lurking in a store-bought sauce or seasoning packet. The pesto leans on raw walnuts and nutritional yeast instead of parmesan, delivering that deep, savory richness without any processed flavor enhancers. Massaging the kale with lemon juice and salt is the kind of small step that makes a huge difference — it softens the leaves and mellows any bitterness so the greens actually absorb the dressing beautifully. Roasting the beets until their edges caramelize adds a natural sweetness that balances the bright, herby pesto in the best possible way. It comes together as a genuinely satisfying main or a bold side dish, and it holds up well in the fridge if you want to get ahead on meal prep.

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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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