Capsaicin Free Cilantro-Lime Arugula and Roasted Beet Salad
Earthy roasted beets, creamy avocado, and peppery baby arugula come together in a salad that feels genuinely restaurant-worthy without much effort at all. The beets are foil-roasted until tender and silky, then sliced into wedges that add gorgeous color and a natural sweetness to every bite. Crunchy dry-roasted pepitas give the whole thing a satisfying texture contrast that keeps you going back for more. The bright cilantro-lime dressing is where this salad really sings — fresh lime juice, honey, and a touch of cumin create a zesty, lightly sweet vinaigrette that ties every component together beautifully. Because the heat in many bold salads often comes from chili flakes or hot sauce, it's worth noting that this one gets all its punch from citrus and cumin alone, so there's no capsaicin hiding anywhere in the ingredient list. It's a genuinely flavorful bowl that never needs heat to feel exciting. Serve it immediately after dressing so the arugula stays lively and the avocado stays bright.
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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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