Pickled Beet, Goat Cheese, and Arugula Salad




  • 3 beets, peels left on
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt


  • Spring green mix
  • Arugula
  • Thinly sliced red onion
  • Goat cheese
  • Fresh lemon juice


  1. Preheat your oven to 400 degrees and slice off the beet greens so you are left with only the beets themselves
  2. Place the beets in a sheet of foil and wrap the foil around the beets to make a sealed pocket
  3. Roast for one hour
  4. When done, rinse them with cool water so they are cool to the touch and rub the skins off with a damp paper towel
  5. Slice the beets into half moons and set aside in a tupperware
  6. Meanwhile, bring your pickling liquid to a boil (apple cider vinegar, sugar, and salt). When it has boiled and the sugar has dissolved, pour it over the beets, place the lid on the tupperware, and let it chill in the fridge
  7. When ready to assemble, place a mix of spring greens and arugula on your plate and top with about 1/4 cup of pickled beets, about an ounce of goat cheese, a handful of red onions, and a squeeze of lemon juice. Season the salad with salt and pepper and you’re done!


I was vague in the ingredient amounts aside from the pickled beets because it’ll totally be up to you on how much of everything you throw on the salad.

If you use 1 oz of goat cheese and 1/4 cup of beets, this recipe is 4 Freestyle SmartPoints per serving!