Wheat Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Wheat Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crisp red cabbage all pulled together by a bright, herby pesto dressing that you blitz right in the food processor. Every component here is naturally free of wheat, so there's no swapping or substituting required; it just works as written. The pesto leans on raw walnuts and nutritional yeast instead of the usual parmesan, giving it a rich, nutty depth that clings beautifully to the greens. Massaging the kale with lemon juice and salt is the small step that makes a big difference — it softens the leaves and mellows any bitterness so the whole bowl feels cohesive rather than raw and tough. Roasting the beets until their edges caramelize adds a subtle sweetness that balances the peppery dressing perfectly. A final scatter of chopped walnuts gives every bite a satisfying crunch. 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 the flavors settle.

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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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