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–+ servings
Pickled Beet Salad

Vibrant Pickled Beet Salad: Quick, Vegan, and Delicious

Experience the refreshing flavors of this quick and delicious Pickled Beet Salad, perfect for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Fresh and seasonal, boiled or pre-packaged
  • 1 medium Red Onion Substitute with sweet onion for milder flavor
  • 1/2 cup Green Olives Kalamata or black olives can be used
For the Dressing
  • 3 tablespoons Lemon Juice Freshly squeezed is best
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 tablespoon Honey Use maple syrup for vegan option
  • 1 teaspoon Lemon Zest Best from organic lemons
  • to taste Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning

Equipment

  • Deep Pot
  • Medium bowl
  • Paper towel

Method
 

Step-by-Step Instructions
  1. Boil Beets: Wash beets, cover with salted water, boil for 50-60 minutes until fork-tender, drain and cool.
  2. Quick Pickle Onions and Olives: Combine onions, olives, lemon juice, olive oil, honey, lemon zest, salt, and pepper in a bowl. Let sit for 30-45 minutes.
  3. Prep Beets: After cooling, peel skins off beets using a paper towel, and chop into small cubes.
  4. Combine Ingredients: Gently fold chopped beets into the pickled onion and olive mixture. Add herbs if desired.
  5. Final Rest: Let the salad rest for 15 minutes before serving for flavors to meld.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Allow the salad to sit for at least 15 minutes before serving to enhance the pickled flavor.

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