Rye Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Rye Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all pulled together by a bright, herby pesto dressing that you blitz right in the food processor. The pesto leans on raw walnuts and nutritional yeast instead of cheese, giving it a rich, savory depth that coats every leaf and wedge beautifully. Massaging the kale with lemon juice and salt is the small step that makes a big difference, softening those sturdy leaves into something almost silky. Every ingredient here is naturally free of grain-based fillers or hidden additives, so you can build the whole dish with total confidence from start to finish. It works equally well as a bold side dish or a satisfying main when you want something plant-forward and genuinely filling. A scatter of roughly chopped walnuts on top adds the perfect finishing crunch, and torn fresh basil keeps everything tasting garden-fresh. Make it ahead and let the flavors meld overnight — it only gets better.

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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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