Description

This vibrant Pickled Beet Salad combines the earthiness of boiled beets with the tangy quick-pickled red onions and green olives. Enhanced by fresh herbs and a zesty lemon-honey dressing, it offers a refreshing and flavorful side dish perfect for enjoying warm or chilled. The quick-pickling process intensifies the salad’s flavors, making it a delicious and healthy option for any meal.

Ingredients

Scale

Pickling and Dressing

1/2 small-medium red onion, thinly sliced
1/2 cup (about 20) pitted green olives, finely chopped
1/4 cup lemon juice
3 tbsp olive oil
1 tbsp honey
1 tsp lemon zest
1 tsp kosher salt
1/2 tsp freshly cracked black pepper

Salad

2 small-medium boiled beets
1/2 cup finely minced parsley
1/2 cup finely minced mint

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Instructions

Quick-pickle the onions and olives: In a large serving bowl, combine the thinly sliced red onion, finely chopped green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and freshly cracked black pepper. Toss everything together thoroughly. Allow this mixture to sit for 30-45 minutes to enable the onions and olives to quick pickle and infuse the salad with bright, tangy flavors.
Prep and add in the beets: Chop the boiled beets into small cubes. Add the cubed beets along with finely minced parsley and mint to the bowl with the pickled mixture. Toss all ingredients together to combine evenly. Let the salad sit for an additional 15 minutes to meld the flavors.
Serve: Enjoy the salad warm right after preparation, or refrigerate and serve it cold over the next few days. The salad develops a more intense pickled flavor the longer it sits, making it adaptable to your taste preferences.

Notes

You can purchase pre-packaged boiled beets or boil them yourself. To boil beets, bring a large pot of salted water to a boil and add washed beets. Reduce heat to medium-high and simmer gently for 50-60 minutes until fork-tender but still with some bite. Drain and cool in a colander.
Once cooled, gently rub the beet skins off using a paper towel for better grip. Repeat until all skin is removed. This prep can be started about an hour before making the salad to allow cooling time.

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 140 kcal
Sugar: 7 g
Sodium: 450 mg
Fat: 9 g
Saturated Fat: 1.3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 0 mg