Chicken 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 special without requiring much effort. The whole thing is built around bold, fresh flavors — sweet beets caramelized in foil, a bright cilantro-lime dressing with a whisper of cumin and honey, and crunchy dry-roasted pepitas for texture in every bite. Wrapping the beets individually in foil before roasting is a small step that makes a big difference, locking in moisture so they come out tender all the way through and easy to peel. The dressing is whisked together in minutes and does double duty — most of it coats the arugula, and the rest gets drizzled over the finished platter for extra punch. Avocado slices add richness that balances the lime's acidity beautifully, making this feel far more indulgent than a simple salad has any right to. It's entirely plant-based and naturally free of any poultry, so there's no substituting or swapping needed — every ingredient here is doing exactly what it's supposed to do. Serve it immediately after assembling so the arugula stays lively and the avocado keeps its color.
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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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