Gluten 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 restaurant-worthy without any complicated technique. The whole-food ingredient list is naturally free of gluten, so there's no need to swap anything out or scrutinize labels — every component here is clean and straightforward. Roasting the beets low and slow in foil coaxes out their natural sweetness, and once they're sliced into tender wedges they pair beautifully with the richness of ripe avocado. The cilantro-lime dressing — bright with fresh lime juice, a touch of honey, and a hint of cumin — ties everything together with a zesty, slightly smoky kick. Dry-roasted pepitas add a satisfying crunch that makes each bite feel complete. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grilled proteins, and it comes together with minimal fuss once the beets are out of the oven.
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!