MSG Free Cilantro-Lime Arugula and Roasted Beet Salad
Earthy roasted beets, creamy avocado, and peppery baby arugula come together in a salad that feels both vibrant and deeply satisfying. The whole-food ingredient list is naturally free of added glutamates — every component here is fresh, simple, and exactly what it says it is, with no seasoning packets or processed shortcuts to second-guess. A bright cilantro-lime dressing made from scratch with fresh lime juice, honey, and a touch of cumin ties everything together with a citrusy punch that store-bought dressings rarely match. Crunchy dry-roasted pepitas scattered over the top add a nutty finish and just enough texture to make every bite interesting. Roasting the beets low and slow in foil is the kind of hands-off technique that rewards patience — the skins slip right off and the flavor becomes rich and almost sweet. This is the sort of salad that converts skeptics, whether they're watching what goes into their food or just looking for something genuinely delicious on the table.
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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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