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Beet, Carrot, and Arugula Salad

Beet, Carrot, and Arugula Salad

I love making this Beet, Carrot, and Arugula Salad in the winter time and early spring because all these delicious root veggies are in season. I am always looking for new ways to add some greens and the arugula pairs so well with the beets and carrots.


For root veggies: 

  • 1 pound of beets, cut into 1 inch pieces

  • 1 pound of carrots, peeled and cut into 1 inch pieces
  • ¼ cup olive oil
  • 1 teaspoon kosher salt

For salad and dressing: 

  • 8oz (½ pound) Arugula lettuce
  • ½ cup olive oil
  • ¼ cup lemon juice freshly squeezed
  • 2 teaspoon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 oz Queso Fresco or any crumbly cheese


  1. Preheat the oven to 350°F.
  2. Place the beets and carrots on a baking sheet and toss them with ¼ cup of olive oil and salt. Then spread them out evenly over the baking sheet.
  3. Roast the beets and carrots in the oven for 35 minutes or until just fork tender.
  4. In a small jar mix olive oil, lemon juice, salt, pepper, and mustard together.
  5. Toss dressing with arugula and place on a platter. Then place roasted beets and carrots on top. Finish with crumbled Queso Fresco.




Photographs by Brian Skope and Blakeney Sanford


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