Chestnut 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. The beets are wrapped in foil and slow-roasted until tender, which concentrates their natural sweetness and makes the skins slip right off — no peeling required. A bright cilantro-lime dressing ties everything together, with a touch of honey and cumin giving it just enough depth to keep things interesting. Crunchy dry-roasted pepitas add texture and a subtle nuttiness that rounds out every bite. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. It's the kind of vibrant, colorful salad that works as a light lunch on its own or as a stunning side alongside grilled proteins. Make the dressing ahead of time and store it separately if you want to get a head start — it comes together in minutes and keeps beautifully.
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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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