Pecan Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Pecan Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is a full-on celebration of bold, earthy flavors — caramelized roasted beet wedges, massaged lacinato kale, and shredded red cabbage all brought together by a bright, herbaceous walnut-basil pesto dressing. The pesto leans on raw walnuts and nutritional yeast instead of any cheese, giving it a rich, savory depth that clings beautifully to every leaf and wedge. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and almost sweet — don't skip that step. Roasting the beets until their edges caramelize is what takes this from a simple salad to something that genuinely feels special. The whole thing comes together without any pecans in sight, so if you're navigating that particular allergy or sensitivity, every single component here is safe and clearly labeled. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that still looks stunning on the table.

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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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