Pistachio 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 — built with fresh lime juice, honey, and a touch of cumin — ties the whole bowl together with a zesty, slightly smoky kick. Crunchy pepitas scattered over the top give you that satisfying textural contrast without any tree nut concerns, making this a smart pick when you need to keep things safe for nut-sensitive guests. The dressing comes together in minutes while the beets are still in the oven, so the timing practically takes care of itself. Serve it on a big platter for a weeknight dinner side or a showstopping addition to any potluck spread — it disappears fast either way.
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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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