
Roasted beets, creamy avocado, and peppery baby arugula come together in a salad that feels genuinely special without requiring much effort at all. The beets are foil-roasted until tender and sweet, then sliced into wedges that add gorgeous color and an earthy depth to every bite. A bright cilantro-lime dressing — whisked together with a touch of honey and ground cumin — ties everything together with a citrusy kick that keeps the whole bowl feeling fresh and lively. Pepitas scattered on top add a satisfying crunch and a boost of zinc and healthy fats, both of which are especially welcome when you're nursing and keeping an eye on nutrient density. Avocado brings in those good monounsaturated fats alongside potassium, making this more than just a pretty plate. Every ingredient here is whole, recognizable, and free from anything that would raise concern during the postpartum period — no processed additives, no hidden allergens to second-guess. It's the kind of nourishing, vibrant meal that actually makes you feel good about sitting down to eat.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings













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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
