Nutmeg Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Nutmeg Free Pesto-Walnut Beet and Kale Slaw

This slaw is a showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crisp shredded red cabbage all brought together by a punchy homemade pesto dressing. The dressing itself is built from fresh basil, raw walnuts, nutritional yeast, garlic, and bright lemon juice, blended into something deeply savory and herbaceous without a drop of dairy. Roasting the beets until their edges caramelize is what gives this dish its sweet, almost jammy depth, and it plays beautifully against the slight bitterness of the kale. Massaging the kale with lemon juice and salt is a small step that makes a huge difference — it softens the leaves and mellows any toughness so every bite is tender rather than chewy. The whole thing is naturally free of nutmeg and warm spices, so the flavors stay clean, fresh, and vibrant rather than muddled. A final scatter of roughly chopped walnuts adds crunch and ties back to the pesto, making this feel cohesive and intentional rather than thrown together. It holds up well in the fridge, which makes it a smart choice for meal prep or a make-ahead side that actually improves as it sits.

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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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