Mushroom Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Mushroom Free Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and crisp shredded red cabbage come together in a slaw that's bold, colorful, and genuinely satisfying. The real star is the homemade pesto dressing — blitzed from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — which coats every ribbon of kale with bright, herby flavor. Roasting the beets until their edges caramelize is what takes this from a simple salad to something that feels a little special, and the technique is completely hands-off while the oven does its thing. Massaging the kale with lemon juice and salt softens it just enough so it loses that tough, bitter edge without going limp, giving the whole slaw a great texture. Chopped walnuts scattered on top add a satisfying crunch that ties the whole dish together. This is the kind of recipe that's naturally free from fungi in any form — no hidden broths, no umami shortcuts, just whole vegetables, nuts, and fresh herbs doing all the heavy lifting. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that still looks stunning on the table.

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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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