1. Can I use canned or store-bought beets instead of boiling them myself?

Absolutely! Canned or vacuum-sealed pre-cooked beets are a convenient time-saver. While freshly boiled beets offer slightly more flavor and better texture, store-bought options still work wonderfully in this Pickled Beet Salad . Just be sure they’re unsweetened and not already pickled to avoid conflicting flavors.

2. How long can Pickled Beet Salad be stored in the fridge?

This salad keeps well for up to 3 days in an airtight container in the refrigerator. In fact, the flavor often improves after a day as the ingredients continue to marinate. For best results, stir the salad before serving and check that the herbs still look fresh.

3. Is Pickled Beet Salad suitable for a vegan diet?

Yes, it’s easy to make this Pickled Beet Salad vegan! Simply swap out the honey for a plant-based sweetener like maple syrup or agave nectar . All other ingredients are naturally vegan, making it a great choice for plant-based meals or entertaining.

Pickled Beet Salad – Easy Flavor-Packed Salad Recipe

Name: Pickled Beet Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 small-medium boiled beets: peeled and chopped into cubes; 1/2 small-medium red onion: thinly sliced; 1/2 cup (about 20) pitted green olives: finely chopped; 1/4 cup fresh lemon juice: for acidity and pickling; 3 tablespoons extra virgin olive oil: for richness and balance; 1 tablespoon honey: adds natural sweetness (sub with maple syrup for vegan option); 1 teaspoon lemon zest: enhances citrus flavor; 1 teaspoon kosher salt: for seasoning; 1/2 teaspoon freshly cracked black pepper: adds mild heat; 1/2 cup finely minced fresh parsley: adds brightness; 1/2 cup finely minced fresh mint: adds a refreshing herbal note

Description

This Pickled Beet Salad is a vibrant, tangy, and refreshing dish made with earthy beets, briny olives, and quick-pickled red onions. Tossed with fresh herbs, lemon juice, and honey, it’s the perfect balance of sweet, salty, and citrusy flavors. Ideal as a side or light meal, it’s vegan-friendly, nutrient-dense, and bursting with color.

Ingredients

Scale

2 small-medium boiled beets: peeled and chopped into cubes
1/2 small-medium red onion: thinly sliced
1/2 cup (about 20) pitted green olives: finely chopped
1/4 cup fresh lemon juice: for acidity and pickling
3 tablespoons extra virgin olive oil: for richness and balance
1 tablespoon honey: adds natural sweetness (sub with maple syrup for vegan option)
1 teaspoon lemon zest: enhances citrus flavor
1 teaspoon kosher salt: for seasoning
1/2 teaspoon freshly cracked black pepper: adds mild heat
1/2 cup finely minced fresh parsley: adds brightness
1/2 cup finely minced fresh mint: adds a refreshing herbal note

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Instructions

In a large serving bowl, combine the red onion, chopped 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 the aromatics.
Meanwhile, if using fresh beets, wash and boil them in salted water for 50–60 minutes until fork-tender. Drain and cool, then rub off the skins using a paper towel.
Chop the cooled beets into small cubes and add them to the pickled onion and olive mixture.
Add the chopped parsley and mint to the bowl and toss everything together until well combined.
Let the salad rest for 15 minutes before serving to allow the flavors to meld. Serve warm or chilled.

Notes

Use a deep pot to prevent beet water splashes when boiling.
Pre-cooked or canned beets can be used to save time — just ensure they are unsweetened.
Chill the salad overnight for a stronger pickled flavor.
Substitute honey with maple syrup or agave to make the recipe vegan.
The salad keeps well for up to 3 days in the refrigerator.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Salad
Method: Boiling and Tossing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8g
Sodium: 420mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg