Dinner

Pickled Beet Salad Recipe

ByRita Bennet January 21, 2026January 21, 2026

Introduction

This Pickled Beet Salad is a vibrant and refreshing dish that combines sweet, tangy, and herbaceous flavors. Quick-pickled onions and olives add brightness while fresh herbs bring a lively finish. It’s perfect as a side or a light lunch.

The dish is arranged in a white bowl with a creamy beige texture, placed on a soft beige cloth atop a white marbled surface. It has two visible layers: the bottom layer is a mix of finely chopped light green olives and thin slices of pinkish red onion coated in a light glossy dressing, and the top layer is a pile of small, shiny, deep red beet cubes glistening with oil. Around the bowl, there are small white bowls containing green chopped herbs and green olives, adding a fresh and vibrant touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1/2 cup finely minced parsley
1/2 cup finely minced mint

Instructions

Step 1: Quick-pickle the onions and olives by placing the sliced red onion, chopped olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and black pepper into a large serving bowl. Toss everything together and let it sit for 30-45 minutes to develop flavor.

Step 2: Chop the boiled beets into small cubes and add them to the bowl along with the minced parsley and mint. Toss to combine thoroughly and let the salad sit for an additional 15 minutes before serving.
Step 3: Enjoy the salad warm or chilled. It tastes great immediately but develops a more intense pickled flavor if left in the refrigerator for a few hours or days.

Tips & Variations

Use golden beets for a sweeter, milder flavor and a vibrant color contrast.

If you prefer a vegan option, substitute honey with maple syrup or agave nectar.
Add a handful of toasted walnuts or feta cheese for extra texture and richness.
For a faster option, use pre-cooked beets from the grocery store.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious after a day. Reheat gently if you prefer to eat it warm, or enjoy it straight from the fridge as a refreshing cold salad.

How to Serve

This close-up image shows a beet salad with vibrant layers mixed together. The first layer consists of deep red, shiny beet cubes that have a smooth, moist texture. Mixed throughout are thin slices of pinkish-red onion, adding a slightly translucent look. Bright green chopped parsley is spread evenly, adding contrast and freshness. Small pieces of light green olives with subtle shine are scattered around. The salad sits inside a white bowl, against a white marbled surface that softly reflects light. The ingredients look fresh and glossy, with tiny drops of dressing creating a light sheen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of boiled?

Raw beets are much firmer and less sweet, so boiling or roasting is recommended to soften them and bring out their natural sweetness for this salad.

How long does the quick-pickling process take?

The onions and olives should sit in the dressing for at least 30 minutes to allow the flavors to meld and for the quick pickling to occur, but letting it rest up to 45 minutes enhances the taste further.