Seed Oil Free Cilantro-Lime Arugula and Roasted Beet Salad
Roasted beets, creamy avocado, and peppery arugula come together in a salad that feels genuinely special — the kind of thing you'd order at a restaurant and then immediately wish you'd made at home. The cilantro-lime dressing is bright and punchy, built on extra-virgin olive oil and fresh lime juice with a touch of honey and cumin that ties every element together. Because the whole recipe leans on real, whole ingredients, there's no need to scan labels for hidden canola, soybean, or sunflower oils that sneak into so many store-bought dressings. Roasting the beets low and slow in foil is the move here — it concentrates their natural sweetness and makes the skins slip right off without any fuss. Dry-roasted pepitas add a satisfying crunch on top, and the creamy avocado slices balance the acidity of the dressing beautifully. It's a salad that works as a stunning starter or a light main, and it comes together with nothing more than a baking sheet and a whisk.
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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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