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Best Pickled Beet Salad That Gets Better Over Time

This Pickled Beet Salad is a vibrant, tangy, herb-packed side dish that gets even better with time. Quick-pickled onions, briny olives, fresh herbs, and earthy beets create a refreshing and nutritious salad ready in just 90 minutes.
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Prep Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 1/2 small-medium red onion thinly sliced
  • 1/2 cup pitted green olives finely chopped
  • 1/4 cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 boiled beets cubed
  • 1/2 cup minced fresh parsley
  • 1/2 cup minced fresh mint

Method
 

  1. Add red onion, olives, lemon juice, olive oil, honey, lemon zest, salt, and pepper to a bowl. Toss well and let sit 30–45 minutes.
  2. Dice boiled beets into small cubes.
  3. Add beets, parsley, and mint to the bowl and toss gently to coat.
  4. Let rest an additional 15 minutes before serving.

Notes

Allowing the salad to rest helps flavors develop. For vegan option, swap honey for agave or maple syrup. Salad tastes even better after a day in the fridge.