Paleo Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all pulled together by a vibrant, herb-forward pesto dressing. The pesto skips the cheese entirely, leaning on nutritional yeast and raw walnuts to deliver that rich, savory depth without any dairy in sight, which makes it a natural fit for grain-free and ancestral-style eating. Every single ingredient here — fresh basil, lemon juice, garlic, olive oil — is exactly the kind of whole-food building block that makes this approach to eating feel abundant rather than restrictive. Massaging the kale is the move that transforms it from tough and bitter to silky and almost sweet, so don't skip that step. The roasted beets bring a caramelized sweetness that balances the brightness of the lemon and the nuttiness of the walnuts scattered on top. It works as a bold side dish or a satisfying main when you want something plant-forward but genuinely filling. Make the pesto dressing ahead and the whole thing comes together with very little effort.

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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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