Citric Acid 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 are foil-roasted until tender and silky, which concentrates their natural sweetness in a way that raw or canned beets simply can't match. Fresh lime juice steps in as the bright, acidic backbone of the dressing — a naturally derived option that works beautifully for anyone navigating sensitivities to processed citric acid additives found in so many bottled dressings and packaged foods. Cilantro, cumin, and a touch of honey round out the vinaigrette with warmth and just a hint of sweetness, while crunchy pepitas add a satisfying finish to every bite. Because every component here is whole and unprocessed, you know exactly what's going into the bowl — no hidden additives, no label-reading anxiety. It's the kind of salad that looks impressive enough for a dinner party but comes together with straightforward ingredients you can feel good about.
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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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