Pecan 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 a lot of fuss. The beets are foil-roasted until tender and silky, then sliced into wedges that add gorgeous color and a natural sweetness to every bite. A bright cilantro-lime dressing — whisked together with fresh lime juice, honey, and a touch of cumin — ties all the flavors into something bold and cohesive. Crunchy dry-roasted pepitas finish the whole thing off with a satisfying nutty texture, making this a great choice for anyone who wants that toasty crunch without reaching for tree nuts. The dressing comes together in minutes while the beets are still cooling, so the timing flows naturally and nothing feels rushed. It works beautifully as a starter or a light main, and the vibrant colors make it just as impressive on a dinner party platter as it is on a weeknight 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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