WHY YOU WILL LOVE THIS RECIPE
This Pickled Beet Salad is bright, simple, and full of fresh taste. The beets are soft and sweet. The quick-pickled onion and olives add sharp and salty notes. Fresh parsley and mint make the salad feel clean and lively. You can serve it warm or cold. It works for a quick lunch, a side for dinner, or a potluck dish.
This salad also pairs well with simple drinks and other plates. If you want a fun, colorful drink idea to go with it, try an iced latte inspired by Beetlejuice. The beet flavor in the drink echoes the beets in the salad and makes a playful match.
INTRODUCTION
Pickled Beet Salad is an easy dish with big flavor. You use cooked beets and a quick mix for the dressing. The onions soak in lemon and oil for a short time so they soften and taste pickled. Chopped green olives add salt and fun texture. Fresh herbs give a bright finish.
This salad is fast to make. It keeps well in the fridge for a few days. You can serve it at room temperature so the flavors come through. It is a good choice when you want something healthy, colorful, and ready in under an hour.
I also like to serve a cold drink with the salad. For a playful drink pairing, try an iced latte inspired by Beetlejuice. The colors and mild earthiness of beet paired with a milk coffee make a fun combo.
HOW TO MAKE Pickled Beet Salad
This salad comes together in a few steps. You quick-pickle the onion with lemon and oil, chop cooked beets, and toss in herbs and olives. Let the salad rest so the flavors mix. You can serve it soon or let it sit longer for a deeper taste.
For a small change, you can use more or less honey, or swap mint for basil. You also can make the onion sit longer if you like a stronger pickled bite.
One more helpful idea: if you like a warm plate, serve the beets while they are still slightly warm so the dressing softens them and the salad feels cozy. If you want a chilled dish, cool the beets first and then toss.
I sometimes pair the salad with a light cold coffee. If you want that idea, check an iced latte inspired by Beetlejuice that matches the beet theme.
EQUIPMENT NEEDED
- Large mixing bowl
- Small bowl or measuring cup for dressing
- Sharp knife and cutting board
- Measuring spoons and cup
- Spoon or tongs to toss the salad
- Serving bowl or platter
If you need an easy serving option, use a shallow bowl so the dressing spreads well. For a party, you can use a platter and place the salad in the center for guests to take.
Every kitchen has most of these items. A sharp knife helps you dice the beets and chop herbs quickly and cleanly. A large bowl gives you room to toss without spilling.
Ingredients You’ll Need :
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, chopped
1/2 cup finely minced parsley
1/2 cup finely minced mint
I often keep green olives and fresh herbs on hand so this salad is ready when I want it. If you want a warmer flavor, substitute a little white wine vinegar for half the lemon juice. For a lighter oil note, use a mild olive oil.
If you are serving drinks, a chilled coffee can pair well. For fun, try an iced latte inspired by Beetlejuice to carry the beet color through the whole meal.
STEP-BY-STEP INSTRUCTIONS :
In a large bowl, combine red onion, green olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper. Toss well and let sit for 30–45 minutes to quick-pickle.
Chop boiled beets into 1/2-inch cubes and add to the bowl.
Add minced parsley and mint, then toss gently to combine.
Let sit an additional 15 minutes to let the flavors meld.
Serve warm or chilled. Flavor deepens the longer it rests.
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HOW TO SERVE Pickled Beet Salad
Serve this salad on a simple plate or in a bowl. You can present it alone as a light main or as a side dish. It goes well with roasted chicken, grilled fish, or a simple grain like quinoa. The colors look great on a white plate or a wooden board.
If you want a full meal, add a slice of warm bread or a piece of goat cheese. The creamy cheese contrasts the pickled onion and bright herbs. For a complete plate, serve a drink like an iced latte inspired by Beetlejuice for a fun match.
Serve the salad at room temperature to get the best flavor. If the salad sat in the fridge, let it sit on the counter for 10–15 minutes before serving so the flavors open.
STORAGE & FREEZING : Pickled Beet Salad
Store the salad in an airtight container in the fridge. It will stay fresh for up to 4 days. The flavors deepen over time, so the taste will change the next day and usually taste better.
Do not freeze this salad. Freezing will change the texture of the beets and the herbs. If you want to save time, you can prep the beets ahead and freeze them alone, but thawed beets will be softer and may not hold their shape well.
When you take the salad from the fridge, give it a gentle toss and add a splash of lemon or oil if it looks dry. Fresh herbs can wilt in the cold, so add a few extra before serving if you like.
SERVING SUGGESTIONS
- With warm roasted chicken or grilled fish for a simple dinner.
- Over a bed of mixed greens for a fuller salad.
- With slices of goat cheese or feta for creamy contrast.
- On toast with ricotta and a drizzle of honey for a light open sandwich.
- As part of a picnic spread with olives, nuts, and bread.
For a casual party, place the salad in a wide bowl and offer crostini or flatbread at the side. If you want a playful drink match, pair the dish with an iced latte inspired by Beetlejuice that matches the salad’s color theme.
VARIATIONS
- Add a handful of toasted walnuts or pecans for crunch.
- Swap mint for basil for a different herb note.
- Use blood oranges or orange juice for a sweeter citrus flavor.
- Add a teaspoon of Dijon mustard to the dressing for a touch of heat.
- Mix in cooked farro or quinoa to make it a grain salad.
Each variation keeps the salad fresh and easy. For a nut-free option, skip the nuts. For a vegan version, keep the honey out or use maple syrup.
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FAQs
Q: Can I use raw beets instead of boiled?
A: You can, but raw beets are hard. If you use raw beets, slice them very thin with a mandoline and let them sit in the dressing longer to soften.
Q: How long will the salad keep in the fridge?
A: Up to 4 days in an airtight container. The flavor will develop, and the onion will become more pickled.
Q: Can I make this salad without olives?
A: Yes. The olives add salt and texture, but you can leave them out or replace them with capers.
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs give the best flavor. If you must use dried, use much less and add it early so it can rehydrate in the dressing.
Q: Is this recipe gluten free?
A: Yes. The ingredients are naturally gluten free. If you add bread or grains as a side, check those items.
Q: Can I use apple cider vinegar instead of lemon juice?
A: Yes. Vinegar will give a sharper pickled note. Start with half the amount and taste.
MAKE-AHEAD TIPS FOR Pickled Beet Salad
- Boil and cool the beets a day ahead and store them in the fridge. This saves 20–30 minutes on the day you make the salad.
- Thinly slice the red onion and let it sit in the lemon and oil dressing in the fridge for up to 24 hours. This will give a stronger pickled taste.
- Chop herbs and store them wrapped in a damp paper towel inside a small container to keep them fresh. Add them right before serving.
- Mix the dressing separately and keep it in a jar. Toss just before serving for a fresher texture.
Making parts ahead helps you pull the salad together in minutes. If you bring this salad to a gathering, pack the herbs and beets separately and combine them at the last minute.
Conclusion
This Pickled Beet Salad is a fresh and simple dish you can make any day. It uses a few common ingredients and gives vibrant color and flavor to the table. If you want an idea for a similar recipe or a version from another cook, see the detailed Pickled Beet Salad recipe on Entirely Elizabeth for more tips and variation ideas.
Pickled Beet Salad
Ingredients
Method
- In a large bowl, combine red onion, green olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper. Toss well and let sit for 30–45 minutes to quick-pickle.
- Chop boiled beets into 1/2-inch cubes and add to the bowl.
- Add minced parsley and mint, then toss gently to combine.
- Let sit an additional 15 minutes to let the flavors meld.
- Serve warm or chilled. The flavor deepens the longer it rests.