Vegetarian 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 beets are wrapped in foil and slow-roasted until tender, which concentrates their natural sweetness and makes the skins slip right off — no peeling required. A bright cilantro-lime dressing with a touch of honey and ground cumin ties everything together, adding a citrusy, herby punch that keeps each bite lively. Dry-roasted pepitas scattered over the top bring a satisfying crunch and a little extra protein to round out the bowl. Every single ingredient here is plant-based and straightforwardly meat-free, so there's no need to scrutinize labels or swap anything out. This is the kind of salad that converts skeptics — bold enough to hold its own as a main, elegant enough to serve at a dinner party.
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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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