Almond Free Cilantro-Lime Arugula and Roasted Beet Salad
Earthy roasted beets, creamy avocado, and peppery baby arugula come together in a salad that feels genuinely restaurant-worthy without requiring much effort at all. The beets are wrapped in foil and slow-roasted until tender, which concentrates their natural sweetness and makes the skins slip right off — no fancy technique required. A bright cilantro-lime dressing with a touch of honey and ground cumin ties every element together, adding a zesty, slightly smoky depth that keeps each bite interesting. Crunchy dry-roasted pepitas finish the whole thing off with a satisfying nuttiness, and since this recipe calls for pumpkin seeds rather than tree nuts, it's a genuinely safe and delicious option for anyone avoiding almonds. So many salad recipes lean on sliced almonds for texture, but the pepitas here do the job beautifully — no substitutions needed. The dressing is whisked together from scratch using fresh lime juice and cilantro, so there's no need to scrutinize store-bought bottles for hidden ingredients. This one is vibrant, filling, and impressive enough to serve to guests while being simple enough to make on a weeknight.
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Learn more →Ingredients
4 servings
For the salad
- 3 medium beets (about 1 lb), scrubbed and trimmed
- 1 tbsp extra-virgin olive oil, for roasting
- ¼ tsp salt
- 5 oz baby arugula
- 1 large avocado, pitted and sliced
- ¼ cup dry-roasted pepitas (pumpkin seeds)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, finely chopped
- 1 tsp honey
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 40–50 minutes depending on size. Unwrap and let cool for 10 minutes, then rub off the skins using the foil or a paper towel. Cut into 1/2-inch wedges.
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