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.
Ingredients
Scale
- 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
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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pickled Beet Salad, salad, beets, Mediterranean salad