Brazil Nut 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 cilantro-lime dressing — bright with fresh lime juice, a touch of honey, and a hint of cumin — ties every element together in a way that feels fresh and a little unexpected. Crunchy dry-roasted pepitas add the perfect textural contrast without any of the cross-contamination concerns that can come with mixed nut toppings at the store. Roasting the beets low and slow in foil packets is the real secret here: it concentrates their natural sweetness and makes the skins slip right off with almost no effort. The whole thing comes together with simple, whole-food ingredients that are naturally free from tree nuts of any kind, so you can serve it confidently to guests with sensitivities. It works beautifully as a light lunch on its own or as a showstopping side alongside grilled proteins. Dress the arugula just before serving to keep everything vibrant and crisp.
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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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