Oats Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Oats Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crisp red cabbage all pulled together by a vibrant, herb-forward pesto dressing. The pesto itself is built from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, giving it a rich, savory depth that coats every leaf and wedge beautifully. Massaging the kale with lemon juice and salt is the small step that makes a big difference, softening the leaves just enough so they soak up all that flavor without going limp. Scattered walnuts on top add a satisfying crunch that plays perfectly against the tender roasted beets. Every single ingredient here is naturally free from oats and oat-derived additives — no grains, no fillers, no label-scanning required. It works just as well as a make-ahead lunch as it does alongside a dinner spread, since the flavors only deepen as it sits. Bold, nourishing, and genuinely gorgeous on the plate, this is the kind of salad that converts skeptics.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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