Artificial Flavors Free 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 whole thing is built from real, whole ingredients — fresh limes, cilantro, honey, cumin, and good olive oil — so there's nothing synthetic hiding in the dressing or anywhere else on the plate. Bottled dressings are one of the sneakiest places artificial flavors tend to show up, but making your own takes only a few minutes of whisking and gives you total control over what goes in. Roasting the beets low and slow in foil coaxes out their natural sweetness without any added flavoring agents, letting the vegetable do all the work on its own. The cilantro-lime dressing is bright and herby with just a touch of honey and cumin for warmth, and it ties every component of the salad together beautifully. Crunchy dry-roasted pepitas finish the whole thing off with a satisfying bite that makes this feel like a complete, restaurant-worthy dish rather than a simple side.
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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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