Hearty Roasted Beet Arugula Salad Recipe

Easy, homemade roasted beet arugula salad with aromatic dressing, made of lemon, nuts and Dijon mustard). Rich and tasty (winter) salad that everyone will love. Beets can be roasted in oven or air fryer.

Roasted Beet Arugula Salad Recipe with lemon dressing

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. Fresh Beetroot – peeled, cut into cubes, then roasted – these beets are the heart of the salad.
  3. Fresh carrots – adding carrots (or even parsnip) to roasted veggies brings extra flavor to this lovely (winter) salad.
  4. Olive oil – extra virgin olive oil is used both for roasting veggies and dressing
  5. Salt – salt is added to roasted beets & carrots and to dressing if desired.
  6. Lemon juice – freshly squeezed lemon juice brings extra sparkle to the dressing
  7. Dijon mustard – used for dressing
  8. Walnuts, raw- used for dressing. You can substitute with hazelnuts or almonds. Can be roasted in advance too.



  1. Wash, peel and cut into cubes both beets and carrots. Carrots can be cut in circles as well.
  2. Coat well with olive oil and salt.
  3. Then, place in air fryer basket and roast on 360F/180C for about 15-20 minutes. Shake basket in between to prevent burns on beets.
  4. Beets can be roasted in the oven too (on ventilation). Simply place on non-stick baking sheet and bake in preheated oven until cooked. Stir frequently to prevent beets from burning.

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


Place walnuts, fresh lemon juice, olive oil and Dijon Mustard in food processor / blender and beat until smooth. Alternatively, leave dressing crunchier by reducing speed and blending time.

Salad Dressing can be prepared in advance, but note that is usually thickens when not used right away.


In a large salad bowl place washed arugula leaves, roasted beets and salad dressing. Mix well until combined and enjoy!

Winter Roasted Beets Arugula Salad Recipe
Roasted Beets Arugula Winter Salad Recipe


Roasted Beet and Arugula Salad Recipe

Colorful roasted beets arugula salad with rich lemon dressing. Topped with nuts, Dijon mustard and olive oil, this hearty winter salad is a rich and satisfying meal in itself.
CourseSalad, Side Dish
Cook Time 40 minutes
Total Time 40 minutes
Servings 4 people


  • 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.

Assemble Salad

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

Recipe Notes

=> 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 🙂

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1 Comment

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

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