Pickled Beet Salad with Green Olives, Lemon, and Herbs Recipe
This Pickled Beet Salad is a vibrant, tangy, and refreshing dish combining the earthy sweetness of boiled beets with bright lemon, olives, and a fresh herb mix. Perfect as a light appetizer or a side, it balances savory, sweet, and tart flavors with crunchy red onion and a hint of honey.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1/2 small-medium red onion, thinly sliced
- 1/2 cup (about 20) pitted green olives, finely chopped
- 2 small-medium boiled beets, peeled and sliced or diced
- 1/2 cup finely minced parsley
- 1/2 cup finely minced mint
Dressing Ingredients
- 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
Instructions
- Prepare the Beets: Begin by boiling the small-medium beets until they are tender when pierced with a fork, about 30-40 minutes depending on size. Once cooked, drain and allow them to cool, then peel the skins off and slice or dice into bite-sized pieces.
- Slice the Onion and Chop Olives: Thinly slice half a small-medium red onion and finely chop the pitted green olives to release their flavors and add texture to the salad.
- Make the Dressing: In a bowl, whisk together the lemon juice, olive oil, honey, lemon zest, kosher salt, and freshly cracked black pepper until emulsified and well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the boiled beets, sliced onions, chopped olives, minced parsley, and minced mint. Pour the dressing over the ingredients.
- Toss the Salad: Gently toss all components together ensuring the beets and herbs are well coated with the tangy, sweet dressing. Adjust seasoning with additional salt or pepper if needed.
- Chill and Serve: For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a bright, flavorful side dish or starter.
Notes
- Use fresh herbs to enhance the brightness of the salad.
- Boil beets with stems attached to reduce bleeding colors if preferred.
- If you prefer a more tangy flavor, adjust the lemon juice quantity accordingly.
- This salad can be prepared a day ahead and tastes better once flavors have melded.
- To make it vegan, ensure the honey is replaced with maple syrup or agave nectar.
Keywords: Pickled Beet Salad, Beet Salad, Mediterranean Salad, Healthy Salad, Vegetarian Salad, Herb Salad, Side Dish, Vegan Option