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–+ servings
Pickled Beet Salad

Deliciously Easy Pickled Beet Salad for a Fresh Twist

Try this vibrant Pickled Beet Salad for a refreshing twist on your salad routine, combining earthy sweetness and zesty flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Pickling Time 45 minutes
Total Time 2 hours
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets pre-cooked beets can save time
  • 1 medium Red Onion thinly sliced
  • 1/2 cup Green Olives
  • 1 tablespoon Lemon Juice freshly squeezed for best flavor
  • 2 tablespoons Olive Oil extra virgin preferred
  • 1 tablespoon Honey can substitute with agave syrup for a vegan option
  • to taste Salt
  • to taste Black Pepper
For Quick Pickling
  • 1/4 cup Parsley chopped
  • 1/4 cup Mint leaves

Equipment

  • large pot
  • Mixing Bowl
  • Knife
  • cutting board
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Boil the washed beets in salted water for 50–60 minutes until tender.
  2. Once cooled, peel the beets using paper towels and chop them into cubes.
  3. In a mixing bowl, combine the red onion and olives with lemon juice, olive oil, honey, salt, and pepper.
  4. Add the chopped beets to the mixture and toss gently. Add parsley and mint, then let sit for 15 minutes.
  5. Serve immediately or refrigerate for a few hours before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 10gVitamin A: 150IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Peeling beets with paper towels prevents staining. Letting the salad sit enhances flavor.

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