Vegetarian Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Vegetarian Pesto-Walnut Beet and Kale Slaw

Earthy, vibrant, and genuinely satisfying, this slaw brings together caramelized roasted beet wedges, massaged lacinato kale, and shredded red cabbage in a way that feels more like a composed salad than anything you'd expect from a weeknight side dish. The real star is the homemade pesto dressing — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — which gives you that deep, savory, almost cheesy richness without a single drop of dairy. That makes it a genuinely smart choice for anyone eating plant-based or simply avoiding animal products, since every element here is built from whole, straightforward ingredients with no hidden surprises. Massaging the kale with lemon juice and salt is the small step that transforms it from tough and bitter to silky and mellow, so don't skip it. The beet wedges roast until their edges caramelize and concentrate, adding a natural sweetness that plays beautifully against the bright, herby dressing. A final scatter of roughly chopped walnuts adds crunch and ties back to the nutty depth already running through the pesto. It holds up well in the fridge, making it a great make-ahead option for lunches or a colorful addition to any spread.

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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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