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
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 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
