Name: Delicious Pickled Beet Salad with Fresh Herbs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 small-medium beets, boiled and chopped; 1/2 small-medium red onion, thinly sliced; 1/2 cup green olives, finely chopped; 1/4 cup lemon juice; 3 tbsp extra virgin olive oil; 1 tbsp honey (or maple syrup for vegan option); 1 tsp lemon zest; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 1/2 cup finely minced parsley; 1/2 cup finely minced mint

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Pickled Beet Salad is a tangy and refreshing dish that has become a staple in my kitchen. This vibrant salad features boiled beets, quick-pickled red onions, and green olives, all brightened by fresh herbs. Whether served warm or cold, it pairs beautifully with any meal, making it a versatile addition to your dining table. With its sweet and sour profile, it’s a dish that captivates your taste buds and adds a splash of color to your plate.

Why You’ll Love This Pickled Beet Salad

This Pickled Beet Salad is not just delicious; it’s packed with reasons to love it! First, it’s incredibly easy to prepare, making it a perfect choice for busy weeknights or casual gatherings. Second, the salad is a fantastic way to incorporate healthy ingredients into your diet, showcasing the nutritional benefits of beets. Additionally, it’s a vibrant and colorful dish that can brighten up any meal. You can enjoy it as a side dish or even as a light main course. This salad is also suitable for vegetarians, and with a simple swap, it can easily fit into a vegan diet. Lastly, it’s low-calorie, making it a guilt-free indulgence for those watching their intake.

Ingredients for Pickled Beet Salad

Gather these items:

2 small-medium beets, boiled and chopped
1/2 small-medium red onion, thinly sliced
1/2 cup green olives, finely chopped
1/4 cup lemon juice
3 tbsp extra virgin olive oil
1 tbsp honey (or maple syrup for vegan option)
1 tsp lemon zest
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 cup finely minced parsley
1/2 cup finely minced mint

How to Make Pickled Beet Salad Step-by-Step

Step 1: Boil the beets in a large pot of salted water for 50-60 minutes until fork-tender. Let them cool, then peel using a paper towel and chop into small cubes.
Step 2: In a large bowl, combine the sliced red onion, chopped green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and black pepper. Toss well and let sit for 30 minutes to quick-pickle the vegetables.
Step 3: Add the chopped beets, parsley, and mint to the bowl. Toss everything together and let sit for 15 minutes before serving.
Step 4: Serve immediately or refrigerate for up to 3 days. The salad tastes even better the next day as the flavors intensify.

Pro Tips for the Perfect Pickled Beet Salad

Keep these in mind:

This salad can be served warm or cold.
It can be stored in the refrigerator for up to 3 days.
Flavors improve after a day in the fridge.
For an extra flavor boost, consider adding feta cheese to create a Pickled beet salad with feta.

Best Ways to Serve Pickled Beet Salad

Here are some serving suggestions:

This salad pairs wonderfully with grilled meats, making it a great side for summer barbecues.
It can also be served alongside a hearty grain dish for a satisfying vegetarian meal. You can try it as a topping for a warm grain bowl for added flavor and nutrition.
For more ideas on healthy salads, check out this chickpea avocado salad.

How to Store and Reheat Pickled Beet Salad

To store your Pickled Beet Salad, simply place it in an airtight container in the refrigerator. It can be stored for up to 3 days. The flavors will continue to meld, making it taste even better the next day. This salad is perfect for meal prep, as it holds up well in the fridge.

Frequently Asked Questions About Pickled Beet Salad

What is Pickled Beet Salad?

Pickled Beet Salad is a vibrant dish made primarily from boiled beets, quick-pickled onions, and olives, with fresh herbs for flavor. It showcases a sweet and sour profile that is refreshing and tangy.

Can I make Pickled Beet Salad ahead of time?

Yes, you can prepare Pickled Beet Salad ahead of time. In fact, it tastes better after a day in the fridge, allowing the flavors to meld beautifully.

How do I avoid common mistakes with Pickled Beet Salad?

To avoid common mistakes with Pickled Beet Salad, ensure that you allow enough time for the vegetables to quick-pickle and meld flavors. Also, be careful not to overcook the beets, as they can become mushy.

Variations of Pickled Beet Salad You Can Try

If you’re feeling adventurous, here are some variations you can try:

Add crumbled feta for a salty twist in your Pickled beet salad with feta.
Incorporate roasted beets for a deeper flavor and a different texture in your Roasted pickled beet salad.
For a vegan option, substitute honey with maple syrup to keep it plant-based.
Mix in different herbs, like dill or cilantro, to personalize your Vinegar beet salad.

For more information on the health benefits of beets, you can visit Healthline’s article on beets.

For additional recipes, check out our latest recipes and these sweet heat pickles for a delightful twist!

Delicious Pickled Beet Salad with Fresh Herbs

Author: basmer
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Pickled Beet Salad is a tangy and refreshing dish made with boiled beets, quick-pickled red onions, green olives, and fresh herbs. It’s a vibrant salad that pairs beautifully with any meal and can be enjoyed both cold and warm.

Instructions

Boil the beets in a large pot of salted water for 50-60 minutes until fork-tender. Let them cool, then peel using a paper towel and chop into small cubes.
In a large bowl, combine the sliced red onion, chopped green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and black pepper. Toss well and let sit for 30 minutes to quick-pickle the vegetables.
Add the chopped beets, parsley, and mint to the bowl. Toss everything together and let sit for 15 minutes before serving.
Serve immediately or refrigerate for up to 3 days. The salad tastes even better the next day as the flavors intensify.