Eggless Cilantro-Lime Arugula and Roasted Beet Salad
Peppery arugula, jewel-toned roasted beets, and creamy avocado make this salad feel genuinely special — the kind of thing you'd order at a restaurant and then immediately wish you could recreate at home. The cilantro-lime dressing is the real star: bright, a little smoky from the cumin, and just sweet enough from a touch of honey to balance the bitterness of the greens. Roasting the beets low and slow in foil coaxes out their natural sweetness and makes the skins slip right off, so the prep is mostly hands-off. Dry-roasted pepitas add a satisfying crunch and a nutty depth that ties every element together. Because the dressing is built entirely from olive oil, fresh lime juice, herbs, and spices, there are no hidden ingredients to second-guess — just clean, vibrant flavor from start to finish. It comes together beautifully as a light lunch, a dinner starter, or a showstopping side for a gathering.
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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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