I am talking about a bowl of ruby red beets tossed with quick pickled red onions, chopped green olives, and a generous handful of fresh herbs, all bathed in a lemony dressing that gets better with every hour it sits in the fridge.
Ok, but like what the heck is quick pickling? Great question. Quick pickling is simply soaking vegetables in a mixture of acid, salt, and something sweet.
In this recipe, lemon juice, kosher salt, and honey do the heavy lifting. Most quick pickle recipes want you to wait at least 24 hours, but here is the insane part: the onions and olives only need 30 to 45 minutes. That is it. You get that pickled tanginess without planning a whole day ahead.
Beets are honestly underrated root vegetables. They are earthy, slightly sweet, and when paired with briny olives and bright lemon, they transform into something that tastes like it belongs on a restaurant menu. This is a quintessential winter salad, but honestly, I make it year round whenever I spot good beets at the store.
This salad tastes even better the next day. Make it ahead, let it chill overnight, and thank yourself when dinner rolls around.
There are so many reasons this pickled beet salad has earned a permanent spot in my rotation. Here are the big ones.
Quick pickling without the wait. The onions and olives need just 30 to 45 minutes to soak up that lemon honey mixture. No overnight planning required.
Budget friendly and seasonal. Beets, red onions, parsley, and mint are all affordable and easy to find, especially in cooler months.
Vegan adaptable. Swap the honey for maple syrup and you have a fully plant based salad that does not skimp on flavor.
Make ahead friendly. This salad actually improves with time. The pickled flavor intensifies the longer it sits, so it is perfect for prep days.
Versatile pairing. Serve it alongside roasted chicken, grilled fish, or scoop it onto a bed of greens for a light lunch. It plays well with almost anything.
I will stop rambling, but seriously, once you make this once, you will find yourself boiling extra beets on the weekend just to keep this salad in your fridge.
Tools
You do not need anything fancy here. This is a no cook salad, which means the tool list is wonderfully short.
Large serving bowl. This is where the quick pickling and tossing all happens. One bowl, minimal cleanup.
Cutting board and sharp knife. For thinly slicing the onion, chopping the olives, and cubing the beets.
Measuring cups and spoons. For the lemon juice, olive oil, honey, and seasonings.
Small pot (optional). Only if you are boiling your own beets instead of using pre packaged ones.
Paper towels. For rubbing off beet skins after boiling. Trust me, the paper towel gets a way better grip than your bare fingers.
That is it. No food processor, no hand mixer, no fancy equipment. Just a bowl, a knife, and a little patience while the pickling works its magic.
Ingredients
Here is everything you need for this pickled beet salad. The full recipe yields 4 servings, takes 15 minutes of prep, and needs about 45 minutes of sitting time.
1/2 small medium red onion, thinly sliced
1/2 cup pitted green olives (about 20), finely chopped
1 tablespoon honey (maple syrup can be substituted for a vegan version)
1 teaspoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 small medium boiled beets (pre packaged pre boiled beets work too)
1/2 cup parsley, finely minced
1/2 cup mint, finely minced
A quick note on olive oil. I have tried several brands and my personal favorites are Terra Delyssa Extra Virgin Olive Oil, California Olive Ranch, and Lucini Extra Virgin Olive Oil. Any decent extra virgin olive oil will do the job, but these three consistently give the dressing a fruity, peppery kick that makes the salad sing.
Make the biscoff crust
Add the thinly sliced red onion, finely chopped green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and freshly cracked black pepper into a large serving bowl. Toss everything together so the onions and olives are fully coated in that lemony mixture.
Now walk away. Let it sit for 30 to 45 minutes. This is the quick pickling step, and it is what gives the salad its signature tangy bite. The onions soften slightly, the olives soak up the lemon and honey, and the whole thing becomes intensely flavorful.
Make the crumble topping
Chop your boiled beets into small cubes. I like them fairly small, about the size of a pea or a little bigger, so every bite gets a piece of beet along with the onions and olives.
Add the cubed beets to the bowl along with the finely minced parsley and mint. Toss everything together until the beets are coated and the herbs are evenly distributed. Let the salad sit for an additional 15 minutes so the beets absorb some of that pickling liquid.
Make the apple topping
If you prefer boiling fresh beets instead of buying pre boiled packaged ones, here is the method I use every time. Start by bringing a large, deep pot of water to a boil. Use a deep pot because beet water bubbles can stain your backsplash if they splash out.
Once the water is boiling, add your washed beets and salt the water generously, just like you would for pasta. Reduce the heat to medium high and let the beets gently boil for 50 to 60 minutes. You want them fork tender but still with a little bite.
Drain the beets and let them cool in a colander. Once they are cool enough to handle, use a paper towel to gently rub off the skin. The paper towel gets a much better grip than your bare hands.
I usually boil 4 to 5 beets at once on the weekend so I have them ready for salads throughout the week.
Start boiling your beets about one hour before you plan to make the salad so they have time to cool before peeling and chopping.
Make the cheesecake
You can enjoy this salad warm right after the final 15 minute rest, or pop it in the fridge and enjoy it cold over the next few days. It tastes phenomenal either way. The pickled flavor gets more intense the longer it sits, so if you love tang, let it chill overnight before digging in.
Storage
This pickled beet salad stores beautifully in the refrigerator. Transfer it to an airtight container or cover your serving bowl tightly with plastic wrap, and it will keep for up to 4 days.
In fact, this is one of those rare salads that is better on day two than on day one, because the beets and herbs continue to absorb the pickling liquid.
I usually make a batch on Sunday and scoop out portions for lunch throughout the week. Just give it a quick toss before serving to redistribute the dressing. If the salad seems a little dry after a few days in the fridge, a splash of fresh lemon juice brings it right back to life.
Freezing
Freezing is not ideal for this particular salad. The texture of the fresh herbs and onions changes significantly after freezing and thawing, and the beets can become mealy.
If you want to get ahead, I recommend boiling and peeling a larger batch of beets on the weekend, then freezing just the cooked, peeled beets in an airtight container for up to one month.
When you are ready to make the salad, thaw the frozen beets overnight in the fridge, chop them up, and proceed with the quick pickling and mixing steps as usual. The onions, olives, and herbs should always be prepped fresh for the best texture and flavor.
Tips for success
Here are a few things I have learned after making this salad more times than I can count.
Use pre boiled beets if you are short on time. Most grocery stores carry vacuum sealed pre boiled beets in the produce section. They work great and cut your prep time dramatically.
Do not skip the sit time. Those 30 to 45 minutes of pickling are what make this salad special. Rush it and you will miss the whole point.
Finely mince the herbs. Large pieces of parsley and mint are not pleasant to eat. Take the extra minute to mince them finely. It makes a huge difference in every bite.
Go for vegan if needed. Swap the honey for maple syrup and the salad is fully plant based. The flavor profile stays nearly identical.
Let it sit overnight. If you have the time, make this salad a day ahead. The pickled flavor deepens, the beets soak up more dressing, and the whole thing becomes something you will crave.
Now go grab some beets and make this salad. Your future self, standing in front of an open fridge looking for something tangy and delicious, will thank you.
FAQs
How do you make pickled beet salad?
To make pickled beet salad, first quick-pickle sliced red onion and chopped green olives in a mixture of lemon juice, olive oil, honey, lemon zest, kosher salt, and black pepper for 30 to 45 minutes. Then add cubed boiled beets along with minced parsley and mint, toss, and let sit for 15 more minutes. The salad can be served warm immediately or chilled for later, and the flavor intensifies over time.
What is quick pickling and how does it work for this salad?
Quick pickling is a technique that softens vegetables and infuses them with tangy flavor by soaking them in an acidic mixture, typically containing vinegar or citrus juice, salt, and a sweetener. In this recipe, the red onion and olives are quick-pickled in lemon juice, kosher salt, and honey for 30 to 45 minutes. Unlike traditional fermented pickles, quick pickles retain a fresh crunch and are ready to eat within an hour.
How long does it take to prepare pickled beet salad?
Yes, pickled beet salad is an excellent make-ahead dish because the flavors deepen and become more pronounced as it sits in the refrigerator. You can store the prepared salad in an airtight container for 3 to 4 days. If serving after refrigeration, let it sit at room temperature for about 10 minutes to take the chill off before enjoying.
Are pickled beets healthy?
Yes, pickled beets are healthy as they are rich in fiber, folate, manganese, and potassium. Their deep red color comes from betalains, which are antioxidants linked to reduced inflammation and improved blood flow. This salad is also naturally vegan-adaptable when using maple syrup instead of honey, and it pairs well with a variety of main dishes as a nutritious side.
What Is Apple Crumble Cheesecake? Your search for the perfect winter salad ends here.
Total Time:60 min
Yield:4 servings 1x
Ingredients
Scale
1/2 small-medium red onion, thinly sliced 1/2 cup pitted green olives, finely chopped (about 20) 1/4 cup lemon juice 3 tbsp olive oil 1 tbsp honey, maple syrup can be substituted for a vegan version 1 tsp lemon zest 1 tsp kosher salt 1/2 tsp freshly cracked black pepper 2 boiled beets, small-medium; pre-packaged pre-boiled beets may be substituted 1/2 cup parsley, finely minced 1/2 cup mint, finely minced
Instructions
Pickled Beet Salad 1-Quick-pickle the onions and olives: Quick-pickle the onions and olives. Add the red onion, olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper into a large serving bowl. Toss together and let sit for 30-45 minutes. This will ensure the onions and olives quick pickle and add so much flavor to the salad. 2-Prep and add in the beets: Prep and add in the beets. Chop the beets into small cubes and add them to the bowl, along with the parsley and mint. Toss together. Let sit for an additional 15 minutes. 3-Enjoy: Enjoy! You can enjoy this salad warm, or leave it in the fridge and enjoy it cold over the next few days. It tastes phenomenal either way, although it does have a more intense pickled flavor the longer it sits.
How to Prepare the Beets (optional, if boiling your own instead of buying pre-boiled packaged beets) 4-Bring a large pot of water to: Bring a large pot of water to a boil; make sure the pot is deep so the water that bubbles out doesn’t stain your backsplash. 5-Once the water is boiling, add in: Once the water is boiling, add in the washed beets, salt the water generously, and reduce the heat to medium-high. Let the beets gently boil for 50-60 minutes; they should be fork-tender but still have some bite. 6-Drain the beets and let cool in: Drain the beets and let cool in a colander. 7-Once cooled, use a paper towel to: Once cooled, use a paper towel to gently rub the beets and remove the skin. You can use your hands, but the author found the paper towel gets a better grip on the beet skin. Repeat this process for all the beets.
Last Step:
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