Lactose Free Cilantro-Lime Arugula and Roasted Beet Salad
Earthy roasted beets, creamy avocado, and peppery baby arugula come together in a salad that looks stunning on the table and tastes even better than it looks. 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 you going back for another forkful. Crunchy dry-roasted pepitas add a satisfying nuttiness and a little extra protein to round out the bowl. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-scanning required — just fresh, whole foods doing all the heavy lifting. Roasting the beets low and slow in foil is the move that makes this salad special; it concentrates their sweetness and makes the skins slip right off without any fuss. This is the kind of dish that works equally well as a vibrant weeknight side or a showstopper starter when you have guests coming over.
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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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