Can I make this salad ahead of time?

Yes, absolutely! This salad actually tastes better the longer it sits as the flavors continue to meld together. You can make it a day or two in advance and store it in an airtight container in the fridge. The flavors will deepen, and it’ll still be fresh and delicious.

How can I store leftovers?

Leftovers should be stored in an airtight container in the fridge. This salad will last for up to 3-4 days, and it gets even tastier as it sits, so you can enjoy it as a leftover meal or side dish.

Can I substitute the green olives?

Definitely! If green olives aren’t your thing, you can swap them for black olives, Kalamata olives, or even capers for a slightly different flavor. Just be sure to finely chop them for the best texture in the salad.

How can I make this salad spicier?

If you like a bit of heat, you can add some finely chopped chili peppers or a sprinkle of red pepper flakes to the salad. This will give it a spicy kick that pairs nicely with the tangy, pickled flavors.

Can I use pre-packaged boiled beets?

Yes, you can absolutely use pre-packaged boiled beets. They save time and are a convenient option. However, if you prefer to boil your own, you’ll get the freshest beets possible. To do so, simply boil them until they are fork-tender, then peel and chop.

Pickled Beet Salad Recipe – Quick, Fresh, and Delicious

Description

A vibrant, tangy salad with fresh, pickled onions and olives paired with earthy beets and fresh herbs. It’s simple, easy to make, and can be customized to suit your taste!

Ingredients

Scale

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
2 small-medium boiled beets, peeled and chopped
1/2 cup finely minced parsley
1/2 cup finely minced mint

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Instructions

In a large bowl, combine the sliced red onion, chopped green olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper. Toss everything together well.
Let the mixture sit for 30-45 minutes to pickle the onions and olives, allowing the flavors to meld.
While the onions and olives pickle, peel and chop the boiled beets. Add them to the bowl with the pickled mixture.
Add the freshly minced parsley and mint to the bowl and toss everything together until well-coated.
Let the salad sit for an additional 15 minutes to allow the beets to absorb the flavors.
Serve immediately, or chill in the fridge for enhanced flavors. Enjoy!

Notes

The longer the salad sits, the more the flavors deepen. You can customize this recipe by adding more herbs or swapping the green olives for black or Kalamata olives.

Prep Time: 15 minutes
Cook Time: 45 minutes (pickling time)
Category: Salad
Method: No Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 7g
Sodium: 450mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg