Cinnamon Free Cilantro-Lime Arugula and Roasted Beet Salad
Earthy roasted beets, creamy avocado, and peppery arugula come together in a salad that feels genuinely restaurant-worthy without a lot of fuss. The beets get 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 feel like more than a simple vinaigrette. Crunchy dry-roasted pepitas scattered over the top add texture and a subtle nuttiness that rounds out every bite. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find — the dressing leans on citrus, fresh herbs, and cumin for its flavor, so there's no need to swap or skip anything. Every ingredient here is straightforward and easy to verify, which takes the guesswork out of building a bold, complex-tasting dish. It's the kind of salad that works as a light lunch on its own or as a stunning side alongside grilled proteins or grain bowls.
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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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