Turmeric 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 at all. The beets are wrapped in foil and slow-roasted until tender, which deepens their natural sweetness and makes the skins slip right off — no peeling required. A bright cilantro-lime dressing ties everything together, with a touch of honey and cumin giving it just enough complexity to keep every bite interesting. Crunchy dry-roasted pepitas add texture and a subtle nuttiness that rounds out the whole bowl beautifully. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find because the flavor is bold and layered without relying on the warm, golden spices that so often sneak into dressings and grain bowls. Cumin does the heavy lifting here, delivering depth and a faintly smoky note that pairs perfectly with the lime and fresh cilantro. Everything is made from scratch, so there are no hidden blends or pre-mixed seasonings to second-guess. Serve it immediately after dressing so the arugula stays lively and the avocado keeps its color — it's the kind of salad that disappears fast.
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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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