Cashew 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 platter and tastes even better than it looks. The cilantro-lime dressing — bright with fresh lime juice, a touch of honey, and a whisper of cumin — ties every element together in a way that feels restaurant-worthy without any real effort. Foil-wrapped beets roasted at high heat develop a deep, sweet flavor that you simply can't get from a can, and rubbing off the skins after roasting is genuinely satisfying. Crunchy dry-roasted pepitas add the nutty, toasty bite you'd want from a seed or nut topping, and they keep this completely free from tree nuts like cashews without sacrificing any texture. For anyone navigating nut allergies or sensitivities, this is the kind of recipe where you don't have to second-guess a single ingredient — everything on the list is straightforward and easy to verify. Dress the arugula just before serving so the leaves stay lively, and layer the beets and avocado on top for a presentation that genuinely impresses. It works beautifully as a starter, a light lunch, or a colorful side alongside almost anything off the grill.
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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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