Yeast Free Cilantro-Lime Arugula and Roasted Beet Salad
Earthy roasted beets, peppery arugula, and creamy avocado come together in a salad that feels genuinely restaurant-worthy without much effort at all. The beets are foil-roasted until tender and caramelized at the edges, then sliced into wedges that add gorgeous color and a naturally sweet depth to every bite. A bright cilantro-lime dressing — built from fresh lime juice, chopped cilantro, a touch of honey, and ground cumin — ties everything together with a punchy, herbaceous kick. Crunchy dry-roasted pepitas finish the whole thing off with a satisfying nuttiness and a little extra protein. Avoiding yeast doesn't mean sacrificing bold flavor, and this salad is proof of that — every single component is naturally free of fermented or yeast-derived ingredients, so there's nothing to second-guess. The dressing comes together in one bowl with a quick whisk, making this as easy to pull off on a weeknight as it is impressive enough for company. Serve it immediately after assembling so the arugula stays lively and the avocado stays bright.
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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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