Mushroom 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 whole thing is built around fresh, whole ingredients — nothing processed, nothing hidden — so you can dig in without second-guessing a single component. Roasting the beets low and slow in foil is the move here; it concentrates their natural sweetness and makes the skins slip right off, giving you tender, jewel-toned wedges that anchor every bite. The cilantro-lime dressing ties it all together with a bright, citrusy punch balanced by a touch of honey and warm cumin. Crunchy dry-roasted pepitas scattered over the top add just enough texture to keep things interesting from the first forkful to the last. This is the kind of salad that converts people who think salads are boring — vibrant, satisfying, and genuinely exciting to eat.
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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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