Hazelnut 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 special without requiring much fuss. The cilantro-lime dressing — built from fresh lime juice, chopped cilantro, a touch of honey, and warm cumin — ties every element together with a bright, zesty punch that keeps each bite interesting. Crunchy dry-roasted pepitas add texture and a satisfying nuttiness that makes this feel substantial enough to stand on its own as a light meal. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there's no need to scrutinize labels for hidden nut-based oils or cross-contaminated toppings. The beets are foil-roasted until perfectly tender, then sliced into wedges that soak up the dressing beautifully alongside the creamy avocado. It's the kind of vibrant, colorful salad that looks like it came from a restaurant but comes together entirely in your own kitchen with clean, trustworthy ingredients.
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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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