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.

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.

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.