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beet and arugula salad on a plate

Easy Beet and Arugula Salad with Goat Cheese

Fresh beets, arugula, hemp hearts, and goat cheese are drizzled with a balsamic glaze and topped off with lemon juice for this easy and delicious beet and arugula salad.
Course Appetizer, dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 person
Author Rebecca


  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • Large mixing bowl
  • tongs


  • 2 cups arugula
  • ½ whole beet cooked and chopped
  • 1 oz goat cheese
  • 1 teaspoon hemp hearts
  • ½ tablespoon balsamic glaze such as Sprout's brand
  • ½ teaspoon lemon juice


  • Assemble salad by starting with arugula (2 c), then add chopped beets (½ 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 (½ tbsp) over salad and squeeze lemon juice (½ 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.