Pork 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. The whole-food ingredient list is naturally free of any pork-derived additives or hidden animal fats — just olive oil, fresh lime juice, honey, and a handful of pantry spices doing all the heavy lifting. Wrapping the beets in foil and roasting them low and slow is the move here: it concentrates their sweetness and makes the skins slip right off, no peeling required. The cilantro-lime dressing gets a warm, smoky edge from ground cumin, and it ties every element of the bowl together beautifully. Dry-roasted pepitas add a satisfying crunch on top that makes each bite feel layered and complete. This is the kind of salad that converts people who think salads can't be a real meal — vibrant, filling, and bold enough to hold its own on any 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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