Description
A vibrant and tangy Pickled Beet Salad featuring quick-pickled red onions and olives, combined with tender boiled beets, fresh herbs, and a zesty lemon-honey dressing. Perfect for a refreshing side dish or light meal, enjoyed warm or chilled.
Ingredients
Scale
Pickling Mixture
- 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
Main Ingredients
- 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 the ingredients together thoroughly, then let the mixture sit for 30 to 45 minutes. This resting period allows the onions and olives to quick pickle, infusing the salad with a vibrant, tangy flavor.
- Prepare and add the beets: Chop the boiled beets into small cubes. Add the cubed beets to the bowl along with the finely minced parsley and mint. Toss everything together to combine all the flavors evenly. Let the salad sit for an additional 15 minutes to allow the flavors to meld.
- Serve and enjoy: This Pickled Beet Salad can be enjoyed warm immediately or chilled in the refrigerator for several hours or days. The flavors intensify the longer it sits, providing a deliciously tangy and herbaceous experience both ways.
Notes
- You can use pre-packaged boiled beets or boil your own. To boil beets, wash and add them to a deep pot of boiling salted water. Reduce heat to medium-high and gently boil for 50-60 minutes until fork-tender but still slightly firm.
- After boiling, drain and cool beets in a colander. Once cool, rub the skin off using a paper towel for better grip.
- Allow enough time for the beets to cool before chopping and adding to the salad.
- This salad tastes great both warm and cold, with a stronger pickled flavor after refrigeration.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
