Nitrate & Nitrite Free Cilantro-Lime Arugula and Roasted Beet Salad
Roasted beets, peppery arugula, creamy avocado, and crunchy pepitas come together in a salad that feels genuinely special without requiring much effort. The cilantro-lime dressing — built from fresh lime juice, chopped cilantro, honey, and a touch of cumin — ties every element together with a bright, slightly smoky finish that keeps you going back for another forkful. Every single ingredient here is naturally free of added nitrates and nitrites, so there's no need to scrutinize labels or second-guess processed additions. The beets are simply wrapped in foil and roasted with olive oil and salt until tender, which deepens their earthy sweetness in a way that canned or pre-packaged beets just can't match. Creamy avocado slices balance the sharpness of the arugula, while dry-roasted pepitas add a satisfying crunch that makes this feel like a complete, restaurant-worthy plate. It's the kind of salad that works as a light lunch on its own or as a stunning side alongside whatever else you're serving.
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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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