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Pickled Beet Salad with Herbs Recipe

Pickled Beet Salad with Herbs

This Pickled Beet Salad with Herbs Recipe combines beets, zesty herbs, and a touch of sweetness, creating a vibrant dish that pleases the palate.
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Prep Time 15 minutes
Cook Time 1 hour
Quick-Pickling Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 small-medium red onion finely chopped
  • 1/2 cup 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 chopped into small cubes
  • 1/2 cup parsley finely minced
  • 1/2 cup mint finely minced

Equipment

  • Large serving bowl
  • Knife
  • Cutting Board

Method
 

  1. Combine the red onion, green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and black pepper in a large serving bowl. Toss thoroughly and let it sit for 30-45 minutes.
  2. Chop the boiled beets into small cubes and add them to the bowl with the pickled mixture along with the parsley and mint. Toss gently to combine.
  3. Allow the salad to sit for an additional 15 minutes before serving warm or refrigerating to enjoy cold.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9g

Notes

For a creamier texture, consider adding feta or goat cheese. Toasted nuts can add a delightful crunch. Experiment with the vinegar choices for varying tanginess.

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