Gut Friendly Cilantro-Lime Arugula and Roasted Beet Salad
Roasted beets, peppery arugula, creamy avocado, and crunchy pepitas come together in a salad that feels genuinely exciting to eat — not like a compromise. The beets are foil-roasted until tender and sweet, then sliced into wedges that add earthy depth and a gorgeous pop of color to every plate. A bright cilantro-lime dressing ties it all together, with a touch of honey and cumin giving it just enough complexity to keep things interesting. Each ingredient here is whole, minimally processed, and easy on the digestive system — no hidden additives, no heavy dairy, nothing that tends to cause trouble. The healthy fats from avocado and olive oil help your body absorb the nutrients from all those vibrant vegetables, which is a quiet win built right into the recipe. Pepitas add a satisfying crunch along with a gentle dose of plant-based protein and magnesium. It's the kind of salad that actually fills you up and leaves you feeling good afterward — not just virtuous.
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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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