Rice Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Rice Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is the kind of dish that makes you rethink what a salad can be. Caramelized beet wedges, massaged lacinato kale, and shredded red cabbage come together in a bowl that's as stunning to look at as it is satisfying to eat. The real star is the homemade pesto dressing — blitzed from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — which coats every leaf and wedge with bold, herbaceous flavor. Skipping grains entirely is effortless here because the recipe never needed them; the walnuts add crunch and richness, while the roasted beets bring a natural sweetness that balances the slightly bitter kale beautifully. Massaging the kale with lemon juice and salt is a small step that makes a big difference, softening the leaves so they absorb the dressing rather than fight it. Serve it right away for maximum freshness, or let it sit in the fridge overnight — the flavors only deepen. It works as a hearty side or a light main, and it's the kind of recipe you'll find yourself coming back to again and again.

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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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