Nightshade Free Pesto-Walnut Beet and Kale Slaw
Earthy roasted beets, massaged lacinato kale, and shredded red cabbage come together in a slaw that's as stunning to look at as it is satisfying to eat. The real star is the pesto dressing — a blender blend of fresh basil, raw walnuts, nutritional yeast, garlic, and lemon juice that coats every ribbon of vegetable in something bright and deeply savory. Avoiding nightshades can feel limiting when it comes to bold, punchy flavors, but this recipe leans hard on herbs, citrus, and good olive oil to deliver all the complexity you'd want without a single tomato or pepper in sight. Massaging the kale with lemon juice and salt is a small step that makes a big difference, softening the leaves so they absorb the dressing instead of fighting it. The caramelized edges on the roasted beet wedges add a gentle sweetness that balances the bitterness of the kale beautifully. A final scatter of roughly chopped walnuts gives every bite a satisfying crunch. This one holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that only gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!