Description
This vibrant Pickled Beet Salad delivers the perfect balance of earthy sweetness, bright acidity, and refreshing herbs. With simple ingredients and a quick-pickling method, this salad becomes a nutrient-packed, restaurant-quality side dish that pairs beautifully with proteins, grain bowls, and hearty mains. Ready in under an hour with minimal effort, it’s a health-conscious favorite that elevates any meal.
Ingredients
Scale
- 1/2 red onion, thinly sliced
- 1/2 cup pitted green olives, finely chopped
- 1/4 cup fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 small-medium boiled or roasted beets, cubed
- 1/2 cup fresh parsley, minced
- 1/2 cup fresh mint, minced
Instructions
- Combine red onion, olives, lemon juice, olive oil, honey, lemon zest, salt, and pepper in a bowl.
- Let mixture sit for 30–45 minutes to quick-pickle.
- Cube the cooked beets into uniform pieces.
- Add beets, parsley, and mint to the bowl.
- Gently toss until everything is evenly coated.
- Rest for 15 minutes before serving.
Notes
Use roasted beets for deeper flavor. Allow full pickling time for best results. Quality extra virgin olive oil dramatically improves overall taste. Toss gently to avoid breaking down the beets.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pickled beet salad, beet salad, quick pickled vegetables, healthy beet recipe