Turkey Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Turkey 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 up in minutes. The homemade 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 move that transforms it from tough and bitter to silky and mellow — don't skip it. Roasting the beets until their edges caramelize adds a natural sweetness that plays perfectly against the garlicky, basil-forward dressing. Everything here is built from whole, plant-based ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking into your bowl. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that actually gets better as it sits. Finish it with a handful of chopped walnuts and torn basil for a little extra crunch and freshness right before serving.

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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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