Pistachio Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Pistachio Free Pesto-Walnut Beet and Kale Slaw

This slaw is a bold, beautiful tangle of caramelized beet wedges, massaged lacinato kale, and shredded red cabbage — the kind of salad that actually makes you excited to eat your vegetables. The star of the whole thing is a walnut-basil pesto dressing blended with nutritional yeast, garlic, and fresh lemon juice, which brings a rich, herby depth without any dairy. Walnuts do all the heavy lifting here, standing in as the nut of choice throughout both the dressing and the crunchy topping, so there's no need to worry about sneaky tree nut swaps hiding in the ingredient list. Massaging the kale with lemon juice and salt is a small step that makes a huge difference — it softens the leaves and mellows any bitterness, turning them into the perfect base for those earthy roasted beets. The pesto clings to every ribbon of cabbage and kale, and the caramelized edges on the beet wedges add a subtle sweetness that balances the brightness of the dressing beautifully. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that actually improves as it sits.

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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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