If you’re looking for something bright, fresh, and super satisfying, then this Pickled Beet Salad with Herbs Recipe is an absolute must-try. I love this dish because it’s that perfect mix of earthy sweetness from beets, tangy brightness from quick-pickled onions and olives, and the fresh zing of herbs that just wakes up your entire palate. Trust me—you’ll want to keep this salad on repeat in your rotation.
Why You’ll Love This Recipe
- Bold Flavors, Simple Ingredients: It’s amazing how just a handful of ingredients combine to create such vibrant and complex taste.
- Versatile and Easy to Make: Whether you’re meal prepping or need a quick side, this salad comes together with minimal fuss.
- Nutritious and Refreshing: Loaded with beets and fresh herbs, it’s a perfect balance of health and flavor.
- Make Ahead Friendly: You can prepare it hours in advance—flavors only get better the longer it sits.
Ingredients You’ll Need
The magic to this Pickled Beet Salad with Herbs Recipe lies in using fresh, quality ingredients that complement each other beautifully. I always recommend picking fresh herbs and good-quality olive oil for the best finish.
- Red onion: Thinly sliced and quick-pickled, it adds a sharp contrast and crunch.
- Pitted green olives: Chopped finely to bring a salty, briny kick that pairs perfectly with the sweetness of the beets.
- Lemon juice: Freshly squeezed for bright acidity that lifts the entire dish.
- Olive oil: Use extra virgin if you can—it makes a noticeable difference in depth and richness.
- Honey: Just a touch, to balance acidity with subtle sweetness.
- Lemon zest: For an aromatic citrus punch without adding more liquid.
- Kosher salt: Essential for seasoning and helping the quick-pickling process.
- Freshly cracked black pepper: Adds a bit of background warmth and spice.
- Beets: Boiled until tender but still firm—this is the star ingredient.
- Fresh parsley: Minced finely for a blast of herbaceous freshness.
- Fresh mint: Adds coolness and a subtle sweetness that brightens the salad up.
Variations
I love how this Pickled Beet Salad with Herbs Recipe invites you to get creative. Over time, I’ve experimented with different twists, so feel free to personalize it based on what you have on hand or your taste preferences.
- Add nuts or seeds: Toasted walnuts or pumpkin seeds bring a lovely crunch and earthy note, which my family can’t get enough of.
- Switch up the herbs: Dill or cilantro work beautifully if you want to mix things up.
- Make it vegan-friendly: Simply use maple syrup instead of honey to keep it plant-based.
- Spice it up: A pinch of cayenne or a drizzle of chili oil adds a nice warming kick to the salad.
How to Make Pickled Beet Salad with Herbs Recipe
Step 1: Quick-Pickle the Onions and Olives
Start by combining the thinly sliced red onion, finely chopped green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and freshly cracked black pepper in a large serving bowl. Give everything a good toss so the flavors begin marrying right away. Let this mixture sit for 30-45 minutes—the secret here is patience, as quick-pickling the onions softens their raw edge and infuses the olives, creating a punch of vibrant flavor that sings through the salad.
Step 2: Prepare and Add the Beets and Herbs
While your onions and olives are sitting, go ahead and boil your beets or grab pre-cooked ones—whichever you prefer. Once your beets are tender and cooled, chop them into small cubes. Add them to the bowl along with finely minced parsley and mint. Toss gently to combine, and then let the whole salad sit for another 15 minutes. This final resting time allows the beets to soak up those gorgeous pickled flavors and herbs to release their freshness throughout the dish.
Step 3: Ready to Enjoy
You’ll find that this salad tastes phenomenal whether you enjoy it straight away at room temperature or after chilling it in the fridge. The flavors deepen the longer it sits, so feel free to make it a few hours or even a day ahead for a truly impressive side that keeps on giving.
Pro Tips for Making Pickled Beet Salad with Herbs Recipe
- Boil Beets with Care: I learned to boil my beets in plenty of salted water on medium-high heat to keep them tender but not mushy—this texture makes all the difference.
- Use a Paper Towel for Peeling: Instead of peeling beets with your hands, rubbing the skin off gently with a paper towel is so much easier and less messy.
- Don’t Skip the Resting Time: I tried rushing once and noticed the flavors didn’t develop as nicely; letting this salad rest really amplifies the taste.
- Balance Sweet and Tart: Adjust the honey and lemon juice to suit your palate—sometimes I add a bit more honey if my lemons are super tart.
How to Serve Pickled Beet Salad with Herbs Recipe
Garnishes
I often finish this salad with a sprinkle of toasted nuts like walnuts or pistachios for an added layer of texture and nuttiness. A couple of fresh mint leaves on top also look beautiful and enhance the herbal notes. I love these finishing touches because they take the dish from everyday to a little more special without extra effort.
Side Dishes
This Pickled Beet Salad with Herbs Recipe pairs wonderfully with grilled chicken or fish for a light, balanced meal. I also serve it alongside crusty bread or warm quinoa to soak up the dressing. For a vegetarian meal, toss it with some cooked lentils or chickpeas, and you’re all set!
Creative Ways to Present
For dinner parties, I love serving this salad in small mason jars or on individual plates with microgreens and edible flowers scattered on top—it always impresses guests and makes the vibrant colors pop. You can also layer it in a clear glass bowl to show off the beautiful reds and greens; it looks gorgeous on the table.
Make Ahead and Storage
Storing Leftovers
I store leftover Pickled Beet Salad with Herbs Recipe in an airtight container in the fridge—usually it’s good for up to 3 days. The flavors actually intensify, so plan to enjoy it over a few meals! Just give it a gentle stir before serving to redistribute the dressing.
Freezing
Since this salad relies on fresh herbs and crisp onions, I don’t recommend freezing it. The texture and freshness would suffer once thawed, so freezing isn’t the best option here if you want to maintain those bright, crunchy qualities.
Reheating
This salad is best enjoyed cold or at room temperature, so if you want it warm, just let it come to room temp on your countertop for about 15 minutes. Heating it in the microwave tends to soften the beets and herbs too much, so I avoid that.
FAQs
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Can I use canned beets instead of fresh ones?
Absolutely! Canned beets are a convenient shortcut and work fine in this recipe. Just drain them well and chop them before adding. Keep in mind that fresh boiled beets offer a firmer texture and a fresher flavor, but canned works great in a pinch.
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How long can I store this Pickled Beet Salad with Herbs in the fridge?
It keeps well for up to 3 days in an airtight container. The flavors deepen, so it actually tastes better after a day or two. Just stir before serving to redistribute the dressing and herbs.
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Can I substitute other herbs if I don’t have parsley or mint?
Definitely! Fresh dill, cilantro, or even basil would give the salad a lovely new twist. I encourage experimenting to find your favorite herb combo—it’s part of the fun.
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Is this recipe suitable for a vegan diet?
Yes! Just swap the honey for maple syrup or agave nectar to keep it vegan-friendly without losing sweetness or flavor.
Final Thoughts
This Pickled Beet Salad with Herbs Recipe has become one of my go-to’s when I want something fresh, flavorful, and fuss-free. It’s the kind of dish that warms your heart with every bite and impresses guests without keeping you stuck in the kitchen. If you’ve never tried quick-pickling or feel unsure about working with beets, I promise this recipe is a simple, fail-proof way to jump in. Go ahead and give it a whirl—you’ll be so glad you did!
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Pickled Beet Salad with Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes (for boiling beets)
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and tangy Pickled Beet Salad featuring quick-pickled red onions and olives, combined with tender boiled beets and fresh herbs, dressed in a zesty lemon and honey vinaigrette. This versatile salad can be enjoyed warm or chilled, delivering a burst of vibrant flavors perfect for any season.
Ingredients
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 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: Combine the thinly sliced red onion, finely chopped green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and freshly cracked black pepper in a large serving bowl. Toss thoroughly to mix all ingredients evenly. Let the mixture sit for 30-45 minutes to allow the onions and olives to quick-pickle and develop intense flavors.
- Prep and add the beets: Chop the boiled beets into small cubes. Add the cubed beets, finely minced parsley, and finely minced mint into the bowl with the pickled onions and olives. Toss everything together gently to combine all ingredients.
- Rest for flavor melding: Allow the salad to sit for an additional 15 minutes so the flavors meld perfectly. You can serve the salad warm immediately or refrigerate it to enjoy it cold; the pickled flavors deepen the longer it sits.
Notes
- You can use pre-packaged boiled beets or boil fresh beets yourself. To boil, start by bringing a large pot of water to a boil. Add rinsed beets and generously salt the water. Lower heat to medium-high and gently boil the beets for 50-60 minutes until fork-tender but still holding some firmness.
- Drain and cool the beets in a colander. Once cool, gently rub the skins off using a paper towel for better grip, though hands work as well.
- Make the salad at least 45 minutes ahead to allow proper quick pickling, or refrigerate and consume within a few days for best flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
