Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette


It feels like spring has been in the air for over a month now down here in the south— but then I talk to my relatives and friends in the north, and I realize not everyone has been seeing flowers bud and sun shining since the end of February. You’d think I’d remember how lonngggg the winters are up north, being how I spent a majority of my childhood living in Rochester, NY (we’re talking snow in MAY), but I guess my mind pushed those cold, cold memories out as soon as I crossed the Mason-Dixon line. It’s funny how that happens 😉

Anyways, we lucked out with a super mild winter in NC this year, and the earliest spring I can remember in forever. And with this early spring has come one of my favorite things about this time of year: spring produce!!


Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette // pumpkin & peanut butter


Big bundles of asparagus, bright earthy beets, crunchy cauliflower, beautiful leeks, perfectly sweet peas— the list goes on and on. In fact, you can check out Cookie & Kate’s post about What’s In Season this April for the full list of fresh veggies ready for your spring table.

Now, to celebrate these beautiful spring veggies, I’m teaming up with Alexa from Fooduzzi, Lucia from The Foodwright, Emilie from Emilie Eats, and Rebecca from Nourished. the blog to bring you FIVE new spring vegan recipes! We’re each featuring one vegetable in season this month in a fresh new dish on each of our sites. So it’s like you get 5 recipes in one today!

It’s gonna be a good day.


5 Vegan Spring Inspired Recipes // pumpkin & peanut butter

Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette // pumpkin & peanut butter


I chose BEETS as my spring vegetable to play with today— mostly because I love them, but also because I rarely use them and needed to kick my butt into gear. There are so many good reasons to cook with beets… let’s talk about a few of them.

  • Beets are super good for you (though, I’m sure you already knew this). They’re packed with fiber, manganese, potassium, vitamin C and B6, and iron!
  • Beets are great for lowering your blood pressure and fight inflammation– which is always a good thing.
  • Beets are nature’s food coloring. You can use pureed beets and beet extract in smoothies, baked goods, and even frosting. Gahhh that color!
  • They’re delicious! Especially in this salad 🙂


Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette // pumpkin & peanut butter


So this salad. I wanted to make a salad that featured beets as the star, but also showcased some other fresh spring flavors (to keep with our theme today). I started with a bed of wild arugula and topped it with these earthy roasted beets, tender baby potatoes, creamy avocado, and crunchy sunflower seeds. I tossed the whole salad in a simple, tangy lemon vinaigrette, which brightened up those fresh flavors even more!

This salad makes the perfect side dish for any meal of the day (especially brunch) or can be topped with some crispy chickpeas or a fried egg for a delicious main dish. And I promise you one thing, you’ll be hooked on beets as much as I am now!

Oh, and for ways to use up those leftover roasted beets, try this Roasted Beet White Bean Dip or these Vegan Beet Burgers!


Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette // pumpkin & peanut butter


Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette

Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Salad


  • 2 Medium beets, washed
  • 1/2lb fingerling or baby potatoes (I got mine at Trader Joe's)
  • 1/2 tablespoon olive oil
  • pinch of salt and pepper
  • 2 handfuls of wild arugula
  • 1 avocado, sliced
  • 1/4 cup sunflower seeds

for the lemon vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons fresh lemon juice (about 2-3 lemons)
  • 1 teaspoon whole grain dijon mustard
  • pinch of salt and pepper


Step 1
Preheat the oven to 400 degrees. Lightly wrap each of your beets in foil and bake for 45-55 minutes, or until fork tender. While the beets are roasted, slice the baby potatoes in half and toss in olive oil, salt, and pepper. Spread them across a baking sheet and bake in the same 400 degree oven for 30 minutes, tossing once or twice throughout.
Step 2
When the potatoes and beets are finished roasting, remove from oven and set aside. Unwrap each of the beets and use a paper towel to remove the skins. BEWARE: the beets tend to stain your hands! Slice the ends off the beets and throw away, them chop the roasted beets into bite sized chunks.
Step 3
Time to layer your salad! Start with 2 handfuls of arugula. Top the arugula with the tiny potatoes and roasted beets. Scatter the sliced avocado and sunflower seeds.
Step 4
Prepare your lemon vinaigrette by whisking all the dressing ingredients in a small bowl. Drizzle over the salad and toss to coat. Enjoy!



Chunky Roasted Pineapple Guacamole // The Foodwright





Vegan Leek & Pea Risotto with Asparagus // Nourished. the blog


vegan leek and pea risotto with asparagus | | 4



Sweet Potato Pancakes with Peanut Butter Maple Syrup // Fooduzzi





Vegan Parmesan Cauliflower Steaks over Hemp Pesto Zoodles // Emilie Eats





Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I seriously love everything about this salad! Roasted beets and roasted potatoes have pretty much been my life lately so I love the idea of serving them over arugula! And that dressing!!

  2. This beet & potato arugula salad calls to me Liz. Delicious. Thanks!

    • Thanks Steve! I knew you’d like this one 😉

  3. Mmm! Beets are definitely a fave of mine, and remind me so much of spring with their earthy, fresh taste 🙂 Love all of these recipes, making me so inspired/excited for spring!

    • Thanks Maya!! I totally agree— they have such a unique, yet comforting taste. I’m right there with you!

  4. It was such a mild winter here this year!! Although I guess I shouldn’t complain (although I secretly miss the snow a bit!). This salad looks fantastic – beets are the best and with the fingerling potatoes (love them!)!

    • Right?!?! I feel like its been in the 70s for 2 months haha. We’re so spoiled!

  5. Yummy! Loving all of these fresh, spring-inspired ideas, Liz! I just bought some beets and was wondering what to do with them too! Perfect dish to enjoy in this warmer weather!

    • Thanks Jocelyn! Beets can be tricky, but once you find a winning recipe, you never want to stop making them!

    • Thanks Alexa!! I love adding potatoes to salads— definitely makes them more filling AND more delicious 😉

    • Thanks Lucia!! It’s definitely my ideal kind of salad— hearty, yet refreshing and light!

Comments are closed.