Description
This Pickled Beet Salad offers a bright, tangy flavor profile perfect for a light side dish. Quick-pickled red onions and olives combine with earthy beets, fresh herbs, and a simple lemon vinaigrette. It is simple enough for any beginner cook.
Ingredients
- 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
- 2 small-medium boiled beets
- 1/2 cup finely minced parsley
- 1/2 cup finely minced mint
Instructions
- Place the sliced red onion, chopped olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper into a large serving bowl.
- Toss all ingredients well to combine.
- Let the mixture sit for 30 to 45 minutes to quick pickle the onions and olives.
- Chop the boiled beets into small cubes.
- Add the cubed beets, minced parsley, and minced mint to the bowl.
- Toss gently to incorporate the beets and herbs.
- Allow the salad to rest for an additional 15 minutes before serving.
- Serve the salad either warm or chilled.
Notes
- You can use store-bought pre-boiled beets to save time.
- If boiling beets, cook them in salted water for 50–60 minutes until tender.
- Cool the cooked beets completely, then rub the skins off using a paper towel before cubing.
- The salad flavor intensifies the longer it sits.
- Prep Time: 15 minutes
- Cook Time: 60 minutes (if boiling beets)
- Category: Salad
- Method: Mixing/Marinating
- Cuisine: Mediterranean Inspired