Description
This Pickled Beet Salad is a vibrant and flavorful dish featuring quick-pickled red onions and green olives, combined with tender boiled beets, fresh parsley, and mint. Tossed in a zesty lemon juice and olive oil dressing with a hint of honey and lemon zest, this salad offers a perfect balance of tangy, sweet, and fresh flavors. It can be enjoyed warm or chilled, making it a versatile side or light meal that becomes even more flavorful the longer it sits.
Ingredients
Scale
Pickling Mix
- 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
Main Salad
- 2 small-medium boiled beets
- 1/2 cup finely minced parsley
- 1/2 cup finely minced mint
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 and let the mixture sit for 30 to 45 minutes. This process allows the onions and olives to quick pickle, infusing the salad with deep, bright flavors.
- Prep and add the beets: Chop the boiled beets into small cubes. Add the chopped beets to the bowl along with the finely minced parsley and mint. Toss the salad gently to combine all ingredients. Let the salad rest for an additional 15 minutes to meld the flavors.
- Serve: Enjoy the Pickled Beet Salad warm immediately, or refrigerate and serve chilled over the next few days. The salad intensifies in flavor the longer it rests, becoming more pickled and vibrant.
Notes
- You can buy pre-packaged boiled beets or boil fresh beets yourself. To boil beets, bring a large pot of salted water to a boil. Add washed beets, reduce to medium-high heat, and boil gently for 50-60 minutes until fork-tender but still slightly firm.
- Drain and cool the beets in a colander. Once cool, peel the skins off by rubbing gently with a paper towel for better grip.
- Allow beets to cool completely before chopping for the salad to avoid wilting the herbs and onion.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 150
- Sugar: 8g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
