Carrageenan 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 a plate and tastes even better than it looks. The cilantro-lime dressing is bright and zesty, with a touch of honey and cumin that ties every element together in a way that feels genuinely crave-worthy. Carrageenan — a common additive used as a thickener or stabilizer — has a way of sneaking into bottled dressings and packaged salad toppings, so making everything from scratch here is a real advantage. Every single ingredient in this recipe is whole and unprocessed, from the fresh-squeezed lime juice to the dry-roasted pepitas, so you know exactly what you're eating. Wrapping the beets in foil and roasting them low and slow brings out their natural sweetness and makes the skins slip right off without any fuss. The dressing comes together with a quick whisk, and once you taste it, you'll want to put it on everything. This is the kind of salad that converts skeptics — colorful, satisfying, and completely free of anything you'd rather avoid.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!