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Pickled Beet Salad

A bright and fresh salad featuring sweet pickled beets, quick-pickled onions, green olives, and fresh herbs that can be served warm or cold.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 small-medium boiled beets, chopped These should be boiled and can be served warm or cold.
  • 1/2 small-medium red onion, thinly sliced Quick-pickled in the dressing.
  • 1/2 cup pitted green olives, finely chopped Adds salt and texture.
  • 1/2 cup finely minced parsley
  • 1/2 cup finely minced mint Can substitute with basil.
For the Dressing
  • 1/4 cup lemon juice
  • 3 tbsp olive oil A mild olive oil is recommended.
  • 1 tbsp honey Can be swapped for maple syrup for a vegan option.
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Method
 

Preparation
  1. In a large bowl, combine red onion, green olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper. Toss well and let sit for 30–45 minutes to quick-pickle.
  2. Chop boiled beets into 1/2-inch cubes and add to the bowl.
  3. Add minced parsley and mint, then toss gently to combine.
  4. Let sit an additional 15 minutes to let the flavors meld.
  5. Serve warm or chilled. The flavor deepens the longer it rests.

Notes

Serve alongside roasted chicken or grilled fish. Keeps well in the fridge for up to 4 days.