Description
Your search for the perfect beet salad ends here. This quick pickled beet salad is tangy, and fresh, and pairs well with almost anything.
Ingredients
- 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*
- 1/2 cup finely minced parsley
- 1/2 cup finely minced mint
Instructions
- Add the red onion, olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper into a large serving bowl. Toss together and let sit for 30-45 minutes. This will ensure the onions and olives quick pickle and add so much flavor to the salad.
- Chop the beets into small cubes and add them to the bowl, along with the parsley and mint. Toss together. Let sit for an additional 15 minutes.
- You can enjoy this salad warm, or leave it in the fridge and enjoy it cold over the next few days. It tastes phenomenal either way, although it does have a more intense pickled flavor the longer it sits.
Notes
*You can either buy pre-packaged beets, which have already been boiled, or you can boil them yourself (which I prefer). Here’s how I boil the beets for this cold beet salad. I start them 1 hour before I make the salad, that way, they have time to cool before chopping and adding them to the salad. Bring a large pot of water to a boil; make sure the pot is deep so the water that bubbles out doesn’t stain your backsplash. Once the water is boiling, add in the washed beets, salt the water generously, and reduce the heat to medium-high. Let the beets gently boil for 50-60 minutes; they should be fork-tender but still have some bite. Drain the beets and let cool in a colander. Once cooled, use a paper towel to gently rub the beets and remove the skin. You can use your hands, but I’ve found that the paper towel gets a better grip on the beet skin. Repeat this process for all the beets.