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Colorful pickled onion and beet salad with fresh vegetables and a tangy dressing

Bright and Tangy Beet Salad

This pickled beet salad combines earthy beets with bright lemon juice and fragrant herbs, creating a lively and refreshing dish perfect for sharing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 small-medium boiled beets Boil ahead and refrigerate until needed.
  • 1/2 cup pitted green olives, finely chopped Substitutions can include black olives or capers for a different flavor.
  • 1/2 small-medium red onion, thinly sliced For a milder flavor, use shallots or soak in cold water.
  • 1/4 cup lemon juice Fresh lemon is best; can substitute with apple cider vinegar.
  • 3 tbsp olive oil Extra-virgin olive oil adds fruity notes.
  • 1 tbsp honey Agave or maple syrup can be used for a vegan option.
  • 1 tsp lemon zest Zest the lemon before juicing for maximum flavor.
  • 1 tsp kosher salt Taste after resting to adjust seasoning if necessary.
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup finely minced parsley Adds fresh flavor.
  • 1/2 cup finely minced mint Provides a refreshing herbaceous note.

Method
 

Preparation
  1. Quick-pickle the onions and olives by combining the red onion, olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper in a large serving bowl. Toss together and let sit for 30-45 minutes.
  2. Chop the boiled beets into small cubes and add them to the bowl along with the parsley and mint. Toss together and let sit for an additional 15 minutes.
Serving
  1. Enjoy the salad warm or cold. Store in the fridge for up to 4 days.

Notes

Letting the salad sit after tossing allows the flavors to meld. Serve with sides like grilled chicken or roasted vegetables, and pair with lemon-laced drinks for a wonderful contrast.