If you’re looking for a bright, fresh, and utterly delicious way to enjoy beets, you’re going to love this Pickled Beet Salad with Herbs Recipe. I absolutely love how the tender, earthy beets get a tangy punch from the quick-pickled onions and olives, all tied together with a burst of fresh herbs. It’s one of those salads I make when I want something flavorful but effortless. Plus, it keeps well, so you can enjoy it all week long or bring it to your next potluck and watch your friends go crazy for it!
Why You’ll Love This Recipe
- Quick Pickling Magic: The onions and olives marinate so nicely, giving the salad a zesty depth without hours of wait time.
- Fresh Herb Boost: Parsley and mint brighten up the earthy beets, making every bite refreshingly vibrant.
- Versatile Serving: You can enjoy this salad warm, straight from the bowl, or chilled if you prefer a stronger pickled flavor.
- Simple & Healthy: With wholesome ingredients and no heavy dressings, it’s a guilt-free salad that’s packed with flavor.
Ingredients You’ll Need
Every ingredient in this Pickled Beet Salad with Herbs Recipe plays its part perfectly—from the brightness of lemon juice and zest to the smoky notes in the olives. Here’s a rundown of what you’ll want to gather before we get started.
- Red onion: I like thin slices so they pick up the marinade quickly and add just a little bite.
- Green olives: Choose pitted ones for easy chopping; I find they add a great salty contrast.
- Lemon juice: Freshly squeezed is the key for bright acidity that wakes up the whole salad.
- Olive oil: Use a good-quality extra virgin for richness and a smooth finish.
- Honey: Just a touch to balance the lemon’s tartness and round out flavors.
- Lemon zest: Adds a lovely aromatic lift; don’t skip it!
- Kosher salt: Essential for seasoning and drawing out moisture from the veggies.
- Freshly cracked black pepper: For a subtle heat that enhances depth.
- Boiled beets: Whether you boil them yourself or buy pre-cooked, aim for tender yet firm—so they hold their shape in the salad.
- Parsley: Fresh and finely minced for a bright, grassy note.
- Mint: Also finely minced to add a refreshing touch that complements the earthy beets.
Variations
I love making this Pickled Beet Salad with Herbs Recipe my own depending on what’s in season or what my family is craving. Feel free to swap out herbs or tweak the dressing to suit your taste buds!
- Add Feta or Goat Cheese: I sometimes crumble in a bit of tangy cheese for extra creaminess and salty flavor; it takes the salad up a notch.
- Use Different Herbs: If mint isn’t your thing, try dill or basil instead—they each bring a unique twist.
- Make it Vegan: Simply leave out the honey and add a splash of maple syrup or agave for sweetness.
- Add Toasted Nuts: I adore sprinkling toasted walnuts or pistachios for added crunch and a nutty dimension.
How to Make Pickled Beet Salad with Herbs Recipe
Step 1: Quick-Pickle the Onions and Olives
Start by tossing your thinly sliced onions and finely chopped olives into a large bowl. Add the lemon juice, olive oil, honey, lemon zest, kosher salt, and cracked black pepper right on top. Mix everything together well, then let it sit for about 30 to 45 minutes. This quick pickle process softens the onions and infuses the olives with the bright, tangy dressing—which is honestly the secret to this salad’s addictive zing.
Step 2: Prep and Add the Beets and Herbs
While the onions and olives are marinating, cube your boiled beets into bite-sized pieces. Once your 30-45 minutes are up, add those beets into the bowl along with finely minced parsley and mint. Toss everything together gently so you don’t mash the beets. Then let the salad rest for another 15 minutes to marry all those lovely flavors. One thing I’ve learned is that the longer it sits, the more intense and harmonious the flavors get—though I can’t resist digging in early either!
Step 3: Serve and Enjoy
Whether you prefer your Pickled Beet Salad with Herbs Recipe room temperature or chilled, this salad tastes fantastic both ways. It keeps well in the fridge for a few days too, making it a perfect make-ahead side or lunch addition.
Pro Tips for Making Pickled Beet Salad with Herbs Recipe
- Pickle Time Matters: Don’t skip the resting time—letting the onions and olives soak ensures that bold pickle flavor that makes this salad sing.
- Beet Texture: I always aim to boil my beets until just fork-tender, so they keep a nice bite and don’t turn mushy in the salad.
- Herb Prep: Finely mince your herbs to make sure every forkful has an even burst of freshness without large bites.
- Use Paper Towels for Peeling: When peeling boiled beets, I discovered gently rubbing with a paper towel removes the skin better than hands, making prep easier and less messy.
How to Serve Pickled Beet Salad with Herbs Recipe
Garnishes
I love adding a sprinkle of crumbled feta or goat cheese on top for a creamy contrast, plus a few extra fresh herb leaves to brighten the plating. Sometimes, a handful of toasted nuts like walnuts or pistachios gives a lovely crunch that pairs beautifully.
Side Dishes
This salad shines next to grilled chicken, roasted fish, or alongside a hearty couscous or quinoa pilaf. It also makes a great topping for crispy toast or a bed for creamy ricotta for a vibrant appetizer.
Creative Ways to Present
For special occasions, I like serving this salad layered in a glass trifle bowl to show off the colors, or nestled inside hollowed-out beets for an elegant twist. It’s also gorgeous served on a platter with assorted fresh veggies for scooping.
Make Ahead and Storage
Storing Leftovers
I store leftover salad in an airtight container in the fridge, and it keeps its vibrant flavor for up to 3-4 days. The flavors deepen over time, which actually makes it taste even better on day two or three!
Freezing
This salad isn’t the best candidate for freezing because the fresh herbs and pickled veggies tend to lose their texture when thawed. I usually make just enough to enjoy fresh, rather than freeze it.
Reheating
Since this salad is best served cold or at room temperature, I recommend enjoying leftovers straight from the fridge or letting them sit out for 15 minutes to soften slightly instead of reheating. It keeps the delicate flavors intact.
FAQs
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Can I use raw beets instead of boiled for this Pickled Beet Salad with Herbs Recipe?
Raw beets are quite firm and crunchy, which would change the texture of the salad significantly. I recommend boiling or roasting the beets until fork-tender but still firm to get the perfect balance of softness and bite that complements the pickled onions and herbs.
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How long does the quick pickling process take?
For this recipe, the quick pickling of the onions and olives takes about 30-45 minutes. This short marinating period is enough to mellow the onions and infuse the olives with tangy, lemony flavor without losing their crunch.
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Can I prepare the Pickled Beet Salad with Herbs Recipe in advance?
Absolutely! You can make it a few hours or even a day ahead. In fact, allowing it to rest longer helps the flavors meld beautifully. Just be sure to store it in an airtight container in the fridge and give it a good toss before serving.
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What herbs work best if I want to substitute parsley or mint?
Dill, basil, or cilantro can all be great substitutes depending on your flavor preference. Dill adds a nice grassy note, basil brings sweetness, and cilantro gives a bright, citrusy pop.
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Is this salad suitable for vegan diets?
Yes! Just swap out the honey for maple syrup or agave nectar to keep it vegan-friendly without sacrificing sweetness or balance.
Final Thoughts
This Pickled Beet Salad with Herbs Recipe has become one of my go-to dishes when I want something fresh, colorful, and full of flavor without spending all day in the kitchen. It’s incredibly simple but feels special enough to serve at dinner parties or enjoy as a healthy everyday side. I hope you love making and eating it as much as I do—trust me, it’s going to be a new favorite in your rotation!
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Pickled Beet Salad with Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes (for boiling beets)
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Pickled Beet Salad is a vibrant, tangy, and refreshing dish featuring quick-pickled red onions and olives combined with tender boiled beets and fresh herbs. The salad is tossed in a zesty lemon and honey dressing that enhances the natural sweetness of the beets while adding a bright, pickled flavor. Perfect as a side dish or light lunch, it can be enjoyed warm or chilled, gaining more intensity when left to marinate in the fridge.
Ingredients
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
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 all ingredients together thoroughly to coat and mix well. Let the mixture sit for 30-45 minutes to allow the onions and olives to quick pickle and develop flavor.
- Prep and add the beets and herbs: While the onion and olive mixture is pickling, chop the boiled beets into small, bite-sized cubes. Finely mince the parsley and mint. After the initial pickling time, add the cubed beets, parsley, and mint to the bowl. Toss everything gently but thoroughly to combine all flavors.
- Marinate and serve: Allow the salad to sit an additional 15 minutes so that the flavors meld together beautifully. This salad can be enjoyed immediately, warm, or refrigerated and served cold, where it will develop a more intense pickled flavor over time.
Notes
- You can use pre-packaged boiled beets or boil your own. To boil beets, wash them thoroughly, then place them in a deep pot of boiling salted water. Reduce heat to medium-high and simmer for 50-60 minutes until fork-tender but still firm. Drain and let cool in a colander. Once cool, rub the beet skins off using a paper towel for best results.
- The salad tastes great warm or cold; chilling intensifies the pickled flavors.
- This salad keeps well in the refrigerator for a few days, making it great for meal prep or leftovers.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 130
- Sugar: 10g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
