Description
A vibrant Mediterranean-inspired salad featuring tender pickled beets, quick-pickled red onions, and briny green olives. A zesty lemon-honey vinaigrette combines with fresh mint and parsley to create a layered, herbaceous dish that’s refreshing and nutrient-dense. Perfect as a side or light lunch.
Ingredients
1/2 small-medium Red Onion, thinly sliced
1/2 cup Green Olives (approx. 20), pitted and finely chopped
1/4 cup Lemon Juice
2 tbsp Honey (adjust to taste)
2 tbsp Olive Oil
Fresh Mint Leaves, chopped
Fresh Parsley, chopped
Salt, to taste
Cracked Black Pepper, to taste
Instructions
Peel and cube 2-3 medium beets; simmer in salted water until tender (30–45 minutes), then drain and cool.
In a bowl, combine sliced red onion, chopped olives, lemon juice, honey, olive oil, mint, parsley, and a pinch of salt. Stir to mix.
Add cooled beet cubes to the mixture. Let macerate at room temperature for 15 minutes or refrigerate for 1 hour to intensify flavors.
Season to taste with cracked black pepper before serving chilled or at room temperature.
Notes
Shallots can be used for a milder onion flavor.
Castelvetrano olives work best for a nutty brininess.
Adjust honey to balance the sharpness of the lemon juice.
- Prep Time: 15
- Cook Time: 45
- Category: Healthy Salad Recipes for Busy Families
- Method: Pickling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg