Roasted Beet Salad with Feta

Roasted Beet Salad with feta cheese, walnuts and arugula. Easy salad with just 9 Ingredients (winter/fall) salad that everyone loves. Beets can be roasted in oven or air fryer.

Lovely, rich and satisfying (winter) beet and arugula salad recipe that is also easy to make. Beets can be roasted in air fryer (as I usually do) or in the oven on ventilation (preferably).

Lately, this hearty arugula salad has been a family favorite. Especially in winter, when arugula is easy to find in stores in Europe, we make it almost every week. It’s colorful, crispy and refreshing. It can be enjoyed as addition to soups or fish or simply as a meal in itself. I’m sure you will love it too.


this colorful roasted beets arugula salad requires only 8 fresh ingredients.

  1. Fresh Arugula leaves – fresh leaves that are preferably on the smaller scale (they usually taste less bitter in my experience).
  2. Feta Cheese – crumbled feta adds extra flavour to this lovely rich salad.
  3. Fresh Beetroot – peeled, cut into cubes, then roasted – these beets are the heart of the salad.
  4. Fresh carrots – adding carrots (or even parsnip) to roasted veggies brings extra flavor to this lovely (winter) salad.
  5. Olive oil – extra virgin olive oil is used both for roasting veggies and dressing
  6. Salt – salt is added to roasted beets & carrots and to dressing if desired.
  7. Lemon juice – freshly squeezed lemon juice brings extra sparkle to the dressing
  8. Dijon mustard – used for dressing
  9. Walnuts, raw- used for dressing. You can substitute with hazelnuts or almonds. Can be roasted in advance too.



Cut beets and carrots, season well. Roast in air fryer or oven.

TIP: Roasted veggies can be prepared in advance (even the day before).


Combine all remaining ingredient (or blend dressing ingredients in food processor). Add arugula and beets. Mix and sprinkle with feta cheese. Enjoy!

TIP: Salad dressing can be prepared in advance, but note that it usually thickens when not used right away.


Roasted Beet Salad with feta cheese, walnuts and arugula

Roasted Beet Salad with Feta and Walnuts

The European Dish
Colorful roasted beet feta salad with rich lemon dressing and arugula. Topped with nuts, Dijon mustard and olive oil, this hearty salad is a rich and satisfying meal in itself.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine European
Servings 4 people


  • 50 g feta cheese crumbled
  • 7 ounces / 200 g / fresh arugula cleaned

Roasted beets and carrots

  • 1 medium beetroot, peeled
  • 2 medium carrots, peeled
  • Pinch of salt
  • 2 tbsp olive oil

Salad Dressing

  • 3-5 tbsp olive oil extra virgin
  • 10 walnuts raw
  • 2 tbsp dijon mustard
  • juice of 1/2 lemon fresh


Roasted Root Veggies

  • Rinse carrots and beet under cold water. Peel skin off and cut into small cubes. Then coat cubes with olive oil and salt (in a mixing bowl).
  • Place in air fryer basket for 15-20 minutes (360F/180C), or until cooked. Stir once or twice during cooking to prevent beets from burning.
    Alternatively, bake in the oven on non stick baking sheet (preferably on ventilation). Again, stir once or twice. Oven baked beets tend to take longer to cook.

Salad Dressing

  • In a food processor, add lemon juice, olive oil, walnuts and Dijon Mustard. Pulse until smooth or leave crunchier (if desired) by reducing speed and processing time. Or just add to salad directly.

Assemble Salad

  • In a salad bowl add washed arugula leaves, dressing and roasted beets. Mix until well combined and enjoy.


=> Vegan, vegetarian, gluten-free; Nutritious and kid-friendly too.
As any other salad recipe, this hearty winter root veggie side bears on modifications. If some ingredients seem too little (or too much) of, please feel free to adapt to personal preferences 🙂
Keyword beet arugula salad, fall, vegan, vegetarian, winter
Did you make this recipe?Mention @theeuropeandish on Instagram or tag us so we can see what you’ve made #theeuropeandish!

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1 Comment

  1. Lilly
    March 25, 2022 / 12:51 pm

    5 stars
    Amazing recipe, never thought adding walnuts to the pesto. Turned out great. Even picky eater loved it. Thank you

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