Wheat 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 cilantro-lime dressing — built from fresh lime juice, chopped cilantro, a touch of honey, and ground cumin — ties every element together with a bright, slightly smoky kick that keeps you going back for another forkful. Dry-roasted pepitas add a satisfying crunch and a little nutty depth that rounds out each bite beautifully. Every single ingredient here is naturally free of wheat, so there's no need to audit labels or swap anything out — this one just works as written. The dressing comes together with a quick whisk, and the most time-consuming step is simply letting the beets roast low and slow until they're tender all the way through. That hands-off oven time is actually a gift, since it gives you space to prep everything else and have the table ready when the beets come out. Serve it as a stunning starter or pile it high as a light main — either way, it disappears fast.

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