Anti Inflammatory Cilantro-Lime Arugula and Roasted Beet Salad
Earthy roasted beets, creamy avocado, and peppery baby arugula come together in a salad that looks stunning on the table and tastes even better than it looks. The cilantro-lime dressing — built from fresh lime juice, olive oil, chopped cilantro, a touch of honey, and warm cumin — ties every element together with a bright, zesty punch. Each ingredient here pulls its weight from a nutritional standpoint: beets are rich in antioxidants, avocado brings healthy monounsaturated fats, olive oil is a cornerstone of anti-inflammatory eating, and arugula adds a dose of leafy greens without any bitterness that overpowers. The dry-roasted pepitas scattered on top add satisfying crunch and a little plant-based protein to round out the bowl. Wrapping the beets in foil and roasting them whole is a low-effort technique that concentrates their natural sweetness and makes the skins slip right off — no mess, no fuss. This recipe serves four, making it an easy weeknight side or a genuinely impressive starter for a dinner party. It's the kind of salad that converts people who think salads are boring.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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