Coconut 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 the table and tastes even better than it looks. The cilantro-lime dressing is bright and zesty — fresh lime juice, a touch of honey, and ground cumin whisk into a smooth, punchy vinaigrette that ties every element together. Crunchy dry-roasted pepitas add the perfect finishing texture without any tropical oils or additives to worry about. Every single ingredient here is naturally free of coconut in any form, so there's no label-scanning or substitution gymnastics required. Roasting the beets low and slow in foil is the move — it concentrates their sweetness and makes the skins slip right off, no peeling required. This is the kind of salad that converts people who think they don't like beets, and it's elegant enough to serve at a dinner party while being straightforward enough for a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!