High Fructose Corn Syrup 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 a lot of fuss. The cilantro-lime dressing is the real star — bright, a little smoky from the cumin, and just barely sweet from a single teaspoon of honey, which is all the sweetness this dish needs. That matters because so many bottled dressings and store-bought salad kits quietly sneak in high fructose corn syrup as a sweetener or preservative, making it hard to know exactly what you're eating. Here, every ingredient is straightforward and easy to verify, from the fresh lime juice to the dry-roasted pepitas scattered on top for crunch. Roasting the beets low and slow in foil coaxes out their natural sweetness and makes the skins slip right off — no boiling, no mess. The avocado adds a buttery richness that balances the peppery greens and tangy dressing beautifully. It's the kind of salad that looks impressive enough for a dinner party but is simple enough to pull off on a weeknight.
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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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