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
Scale
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
