Nightshade 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 much effort at all. The cilantro-lime dressing — bright with fresh lime juice, a touch of honey, and a hint of cumin — ties every element together in a way that's bold but completely balanced. Avoiding nightshades can make salads feel limited, especially when so many dressings and toppings sneak in tomatoes, peppers, or paprika, but every single ingredient here is naturally free of that concern. The beets are foil-roasted until tender and silky, which deepens their sweetness and makes them the kind of vegetable even skeptics tend to love. Crunchy dry-roasted pepitas add a satisfying bite and a little protein to keep things filling. This one works just as well as a light lunch on its own as it does alongside a simple protein for dinner.
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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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