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.