If you’re on the lookout for a vibrant, tangy, and utterly delicious salad that brings together earthy beets and fresh herbs, you’re going to want to try this Pickled Beet Salad with Herbs Recipe. I absolutely love how this turns out every time — it’s bright, refreshing, and even better because it’s so simple to make. Whether you want a side for your dinner or a healthy snack that keeps well in the fridge, this recipe has you covered. Let me share everything I’ve learned to make sure you nail it too!
Why You’ll Love This Recipe
- Zesty Quick-Pickling: The onions and olives soak up a lively lemon dressing that adds a punch of flavor without complicated prep.
- Herbaceous Freshness: Fresh parsley and mint elevate the earthy beets, giving the salad a wonderful brightness you don’t get in your average beet salad.
- Versatility: Enjoy it warm right after prep or chilled for days—the flavor evolves deliciously with time.
- Simple to Make: Minimal ingredients, easy steps, AND it stores really well for meal prep or last-minute guests.
Ingredients You’ll Need
Each ingredient in the Pickled Beet Salad with Herbs Recipe plays a key role in balancing earthiness with bright acidity and fresh herbal notes. Pay attention to fresh herbs and quality olive oil—it really makes a difference!
- Red onion: Thinly sliced for quick pickling, it adds a mild, tangy crunch after soaking up the lemony dressing.
- Green olives: Pitted and finely chopped for a briny, savory burst that complements beets beautifully.
- Lemon juice: Freshly squeezed is best for bright acidity that lifts the whole salad.
- Olive oil: Quality extra virgin adds richness and smoothness to the dressing.
- Honey: A touch of natural sweetness balances the tart lemon and salty olives.
- Lemon zest: Adds fragrant citrus aroma and depth of flavor.
- Kosher salt: Enhances all the elements without making the salad too salty.
- Freshly cracked black pepper: Just enough to add a bit of spice.
- Cooked beets: Small-medium, boiled to tender perfection; you can use fresh or pre-cooked beets.
- Parsley: Finely minced for fresh herbal brightness and a pop of green.
- Mint: Also finely minced, mint’s cool flavor balances the earthiness of beets and the brininess of olives.
Variations
I love sharing this Pickled Beet Salad with Herbs Recipe as is, but you can totally mix it up depending on your mood or what you have on hand. I’m a big fan of customizing with seasonal twists or adding texture.
- Add nuts: Toasted walnuts or pistachios give a satisfying crunch that pairs beautifully with beets and herbs—I usually toss some on when serving for added texture.
- Use different herbs: Tarragon or cilantro can swap in for mint or parsley for a new flavor profile if you want to experiment.
- Make it vegan: Just ensure your honey replacement is something like maple syrup or agave if needed; the salad still tastes amazing.
- Spice it up: A pinch of chili flakes adds an unexpected kick that my family sometimes requests!
How to Make Pickled Beet Salad with Herbs Recipe
Step 1: Quick-pickle the onions and olives
Start by combining your thinly sliced red onion and finely chopped green olives in a large serving bowl. Pour in the fresh lemon juice, olive oil, honey, lemon zest, kosher salt, and cracked black pepper. Toss everything together to ensure each slice of onion gets nicely coated. Now here’s the trick I swear by—let this mixture sit for 30 to 45 minutes at room temperature. This quick-pickling step is what really draws out the flavors and mellows the onions while blending them perfectly with the olives. You’ll notice the color of the onions deepening, and a delicious tangy aroma will fill your kitchen.
Step 2: Prep and add in the beets and herbs
While your onions and olives are doing their thing, chop your boiled beets into small cubes. I prefer to boile mine myself to get just the right tender bite (more on that below). Once chopped, add the beets into the bowl with the quick-pickled onions and olives. Next, toss in the finely minced parsley and mint—it’s the fresh herbs that bring this salad to life. Gently toss everything together with a light hand so you don’t bruise those delicate herbs. After mixing, let the whole salad sit for an additional 15 minutes before serving. This lets all the flavors marry beautifully. Honestly, this step is when the salad really comes together, and if you can, try not to skip this resting period.
Step 3: Enjoy warm or chilled
The Pickled Beet Salad with Herbs Recipe is ready to go now! You can enjoy it straight away while it’s still warm from the quick-pickling, or pop it in the fridge for a few hours or even days. The flavor intensifies and becomes more pickled the longer it sits, which I find a total win. Either way, it tastes phenomenal and keeps well, so it’s perfect for meal prep or as a vibrant side whenever you want.
Pro Tips for Making Pickled Beet Salad with Herbs Recipe
- Perfect Beet Boiling: When I boil beets, I salt the water generously and keep them simmering gently for about an hour until fork-tender but not mushy—this gives them the perfect texture for the salad.
- Peeling Beets Made Easy: Try peeling your cooled beets with a paper towel to grip and rub off the skin easily without stained hands—that’s a little trick I swear by.
- Timing the Pickle: Don’t skip the resting times for the onions and the full salad—this is how you get that deep, layered flavor everyone raves about.
- Balancing Flavors: Taste your dressing before mixing the beets in to adjust salt, honey, or lemon juice exactly how you like—this keeps the salad balanced and fresh.
How to Serve Pickled Beet Salad with Herbs Recipe
Garnishes
I usually garnish this salad with an extra sprinkle of fresh parsley or mint right before serving—it amps up the fresh herbal aroma and makes it look so inviting on the plate. Sometimes, I’ll add a few whole olives or a zest of lemon on top for a pretty pop of color and extra zing.
Side Dishes
This Pickled Beet Salad with Herbs Recipe pairs beautifully with grilled chicken or fish for a light, summery meal. I also love serving it alongside roasted veggies or crusty bread for a vegetarian spread. It’s one of those salads that can complement just about anything!
Creative Ways to Present
For special occasions, I’ve served this salad layered in glass jars for a colorful presentation, or spooned over a bed of arugula for a fancy, restaurant-style look. You can also use it as a vibrant topping for toasts or grain bowls—the herb-pickled combo elevates any dish beautifully.
Make Ahead and Storage
Storing Leftovers
I always keep leftovers in an airtight container in the fridge, where the salad stays fresh for up to 4 days. The flavors intensify and develop even more over time, which is a huge win in my book. Just give it a gentle stir before serving again.
Freezing
I haven’t personally tried freezing this salad because the fresh herbs and pickled veggies tend to lose their texture and brightness once thawed. I recommend enjoying it fresh or refrigerated, but if you want to freeze beets separately (without herbs and dressing), that works well for future salads.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t usually necessary. If you prefer it warm, just let it sit out for 15-20 minutes to lose the chill—or warm gently in the microwave for a few seconds, but don’t overheat to keep those fresh herb flavors intact.
FAQs
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Can I use raw beets instead of boiled beets for this salad?
Raw beets are quite firm and earthy, so they won’t absorb the pickling flavors as well and can be harder to chew. I recommend boiling or steaming the beets first to get that tender texture that works best in the Pickled Beet Salad with Herbs Recipe.
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How long can I store this pickled beet salad?
When kept in an airtight container in the refrigerator, this salad stays fresh and delicious for up to 4 days. The flavors deepen over time, so it actually tastes better the next day!
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Can I prepare this salad ahead of time for a party?
Absolutely! Prepare the salad a few hours or even a day in advance and keep it chilled. Just give it a light toss before serving to redistribute the dressing and fresh herbs.
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What if I don’t have fresh mint or parsley on hand?
Fresh herbs really add to the brightness of this salad, but if you don’t have mint or parsley, you can substitute with fresh cilantro, basil, or even a small amount of dried herbs—though fresh is best for that lively pop of flavor.
Final Thoughts
I discovered the magic of this Pickled Beet Salad with Herbs Recipe a few years ago, and it quickly became a staple in my kitchen. It’s one of those recipes that feels fancy without any fuss, and my family goes crazy for it every time I serve it. The balance of tangy pickled onions, earthy beets, and fresh herbs hits all the right notes. I hope you enjoy making and eating this salad as much as I do—and once you try it, I bet you’ll be reaching for this recipe again and again for your dinners, picnics, and gatherings. Give it a go, and don’t forget to let me know how it turns out!
Print
Pickled Beet Salad with Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes (includes boiling beets)
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Pickled Beet Salad is a vibrant and flavorful dish featuring quick-pickled onions and olives combined with tender boiled beets, fresh herbs, and a tangy lemon-honey dressing. It’s a refreshing and healthy salad that can be enjoyed warm or chilled, perfect for adding a zesty twist to your meal.
Ingredients
Pickling Mixture
- 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
Salad
- 2 small-medium boiled beets*
- 1/2 cup finely minced parsley
- 1/2 cup finely minced mint
Instructions
- Quick-pickle the onions and olives: In a large serving bowl, combine the thinly sliced red onion, finely chopped green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and freshly cracked black pepper. Toss everything together thoroughly and let it sit for 30 to 45 minutes. This resting time allows the onions and olives to quick pickle, infusing the salad with vibrant, tangy flavors.
- Prep and add in the beets: Chop the boiled beets into small cubes and add them to the bowl along with the finely minced parsley and mint. Toss all ingredients together until evenly mixed. Let the salad sit for an additional 15 minutes to allow the flavors to meld.
- Serve and enjoy: This salad can be enjoyed warm shortly after preparation or chilled in the refrigerator for a more intense pickled flavor. It remains delicious over the next few days when stored properly.
Notes
- You can purchase pre-packaged boiled beets or boil fresh beets yourself. To boil, bring a large pot of water to a boil, add washed beets and generous salt, then reduce heat to medium-high and simmer gently for 50-60 minutes until fork-tender but still slightly firm.
- Drain and cool the beets in a colander. Once cooled, gently rub the beets with a paper towel to remove the skin effectively without losing too much flesh.
- This salad’s flavor intensifies the longer it sits, making it a great make-ahead dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
