Turmeric Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Turmeric Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crisp shredded red cabbage all pulled together by a vibrant, herb-forward pesto dressing. The pesto itself is blended from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, giving it a rich, savory depth that coats every leaf and wedge beautifully. Roasting the beets until their edges caramelize is the move that takes this from simple salad to something genuinely craveable. Massaging the kale with lemon juice and salt softens it just enough to make it tender without losing that satisfying bite. For anyone navigating a diet that excludes turmeric, this recipe is naturally a safe bet — every ingredient is straightforward, and there's no spice blend or curry-adjacent shortcut hiding anything unexpected. A final scatter of chopped walnuts adds crunch, and torn fresh basil on top makes it look as good as it tastes. It holds up well in the fridge, so it's just as practical for meal prep as it is for impressing guests at the table.

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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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