PCOS Friendly Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

PCOS Friendly Pesto-Walnut Beet and Kale Slaw

This slaw is a powerhouse of color and texture — earthy caramelized beet wedges, massaged lacinato kale, and crisp shredded red cabbage all pulled together with a bright, herby pesto dressing that you'll want to put on everything. Managing hormone balance through food often means leaning hard into anti-inflammatory ingredients, and this recipe delivers on that front without feeling like a chore to eat. Raw walnuts show up twice — blended into the dairy-free pesto and scattered on top for crunch — bringing healthy fats that support the kind of steady energy levels that matter when you're eating with your hormones in mind. Nutritional yeast steps in for parmesan, keeping the dressing rich and savory without any dairy, while fresh lemon juice and basil keep the whole thing tasting vibrant rather than heavy. Massaging the kale is the move that transforms it from tough and bitter to silky and deeply flavored, so don't skip that step. The pesto makes more than you need for one toss, which means leftovers are practically built in — and this slaw holds up beautifully in the fridge for the next day's lunch.

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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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