Peanut Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Peanut Free Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and crisp shredded red cabbage come together in a slaw that's bold, colorful, and genuinely satisfying. The real star is the homemade pesto dressing — blitzed from fresh basil, raw walnuts, nutritional yeast, garlic, and lemon juice — which coats every ribbon of kale with herby, tangy depth. Massaging the kale before tossing is a small step that makes a huge difference, softening the leaves so they soak up all that vibrant green dressing rather than fighting it. Walnuts pull double duty here, lending richness to the pesto and a satisfying crunch scattered over the finished slaw. Because everything is made from scratch with whole, recognizable ingredients, there's no need to scrutinize labels for hidden peanut derivatives or worry about shared-facility cross-contact. It works beautifully as a hearty side or a light main, and it actually holds up well in the fridge, making it a smart choice for meal prep or next-day lunches.

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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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