Tree Nut 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 special without requiring much effort. The whole thing is tied together by a bright cilantro-lime dressing spiked with cumin and honey — it's zesty, a little smoky, and completely addictive. Roasting the beets low and slow in foil is the move here; it concentrates their sweetness and makes the skins slip right off without any fuss. Crunchy dry-roasted pepitas finish the bowl with a satisfying bite and a boost of plant-based protein, and since this recipe leans on seeds rather than tree nuts, it's a genuinely safe and delicious option for anyone navigating that allergy. Every ingredient is straightforward and easy to source, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your dressing. Serve it as a stunning starter or a light lunch — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!