Red Meat Allergy Friendly Pesto-Walnut Beet and Kale Slaw
Earthy roasted beets, massaged lacinato kale, and shredded red cabbage come together in a slaw that's as bold and vibrant as it looks on the plate. The real star is the homemade pesto dressing — a blended mix of fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast that coats every leaf and wedge with herby, nutty richness. Since this dish is built entirely around plants, it naturally sidesteps any concern about red meat or hidden animal proteins that can sneak into store-bought dressings and pre-made slaws. Massaging the kale with lemon juice and salt is a small step that makes a huge difference, softening the leaves so they absorb the dressing instead of fighting it. Caramelized beet wedges add a sweet, jammy contrast to the peppery greens and crunchy walnut topping, making every bite genuinely interesting. It works as a hearty side or a satisfying main, and it holds up well in the fridge if you want to get ahead on meal prep.
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Learn more →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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