Artificial Food Coloring Free Cilantro-Lime Arugula and Roasted Beet Salad
This vibrant salad is a showstopper on the plate and even better on the palate — earthy roasted beets, creamy avocado, and peppery arugula all tied together with a bright cilantro-lime dressing. Every single ingredient here is whole and unprocessed, so you can feel genuinely confident about what you're putting on the table without squinting at a label for hidden dyes or synthetic additives. The dressing comes together in minutes with fresh lime juice, chopped cilantro, a touch of honey, and ground cumin — nothing out of a bottle, nothing questionable. Roasting the beets low and slow in foil is the move that makes this salad special, coaxing out a deep, jammy sweetness that store-bought pre-cooked beets just can't match. Dry-roasted pepitas add a satisfying crunch and a subtle nuttiness that rounds out every forkful. It's the kind of salad that actually feels like a meal — colorful, filling, and genuinely crave-worthy.
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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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