This easy beet and arugula salad is made with fresh beets, arugula, hemp hearts, & goat cheese, drizzled with a balsamic glaze and topped off with lemon juice.
One of my favorite restaurant salads is the trusty beet salad. Fresh earthy beets, creamy goat cheese, and pistachios with a balsamic dressing over a bed of arugula or other greens. Oh I’m in heaven. I recently had a beet salad with all my favorite ingredients + blackberries. THAT was the best beet salad I’ve ever had. I wouldn’t have guessed how big of an impact those slightly sweet and tangy blackberries would make on my salad.
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How this beet and arugula salad fits into my lifestyle
Like I said, beet salads are a favorite restaurant choice. But they’re actually just as easy to make as they are delicious to eat at a great restaurant. No special dressing is required, no out of the ordinary ingredients, just simple good produce.
How it’ll make your life easier
Simple ingredients make for a simple beet salad. There are lots of different ways you can get the ingredients-fresh unpeeled beets, cooked beets, canned beets. You can also steam or roast them. Any way this salad will turn out great. Buy ingredients prepared or raw and do the work yourself. The only difference is the 30-40 minutes that it takes to cook the beets.
Quick Notes on This Recipe
What kind of beets do I use?
Honestly, I don’t notice a big enough difference between steamed and roasted beets. I’ll usually roast them, especially if I’m already using my oven, but I’ve been steaming them in my Instant Pot recently because they’re easier and it doesn’t heat up my apartment as much as using the oven. If you’re short on time or desire to cook them up yourself you can buy them precooked or canned. Maybe it’s just me, but I like all versions, especially in salads.
What are the best ingredients to use
I’m a huge fan of 1) a simple beet salad and 2) adjusting this recipe as I need to. Swap out the hemp hearts for chopped pistachios. Swap the lemon juice for tangy berries (hello blackberries!), steamed for roasted beets. You get it, there are lots of ways to enjoy this salad.
One recommendation I’d make though, is to microwave the goat cheese for just 10 seconds, it gets soft, easy to spread, and super creamy when it’s warmed.
How do I make this salad into a full meal?
this is an appetizer or side salad. Usually when thinking of full meals, I try to include a protein source, grain, and vegetable/fruit (or both!). To easily turn this beet and arugula salad into a full meal, I’d highly recommend adding a handful of steamed edamame and your favorite crusty bread. You can also use any protein/grain that you already have in the fridge such as grilled chicken or rice, farro, or other grain. There are lots of options for this.
How to assemble the beet and arugula salad
I recommend steaming your beets in an instant pot if you have one. It’s low mess, low energy, and you can set it & forget about it. Here’s how I steam beets in my IP. If not, quarter them and roast in the oven. Or if you’re short on time, buy precooked beets.
Heat up your goat cheese in the microwave for just 10-20 seconds. It’ll get warm and super creamy. You’re welcome.
Place a large handful of arugula (or another lettuce) on a plate (or a bowl)
then add sliced beets (either hot or cold) on greens
Then add a few spoon sized dollops of goat cheese on top. Again, I like to heat my goat cheese up for just a few seconds so it gets nice and creamy.
Sprinkle with hemp hearts, then drizzle balsamic reduction (or balsamic vinegar) and squeeze fresh lemon juice on top to add a hit of acid to your salad.
Enjoy it as is or make a few substitutions like I mentioned above.
Easy ways to use up the ingredients from this recipe
- Use up the arugula by making this strawberry salad
- Beet, avocado, and goat cheese salad via Foodie Crush
Pickle them. OMG.
- Pickled beets via Half Baked Harvest
- Beet, goat cheese, and honey tarts via How Sweet Eats.
Did you make this easy beet and arugula salad? leave me a comment to share how it turned out!
Easy Beet and Arugula Salad with Goat Cheese
- cutting board
- Measuring Spoons
- Measuring Cups
- Large mixing bowl
- 2 cups arugula
- 1/2 whole beet cooked and chopped
- 1 oz goat cheese
- 1 teaspoon hemp hearts
- 1/2 tablespoon balsamic glaze such as Sprout’s brand
- 1/2 teaspoon lemon juice
- Assemble salad by starting with arugula (2 c), then add chopped beets (1/2 whole), using a spoon, scoop up goat cheese (1 oz) and place into 3-4 dollops on salad, sprinkle hemp hearts (1 tsp) on top.
- Then drizzle balsamic glaze (1/2 tbsp) over salad and squeeze lemon juice (1/2 tsp) on top.
- Finish with freshly ground salt and pepper if desired.
- Want to steam your own beets? Follow these simple instructions
- Add grilled chicken or edamame & a slice of your favorite crusty bread to make this salad into a full meal.
- You can substitute the balsamic glaze with a drizzle of olive oil & balsamic vinegar.