Save
This elevated beet salad transforms simple ingredients into an elegant dish. The combination of earthy roasted beets, bright citrus, and briny olives creates a sophisticated flavor profile that appeals to both beet lovers and skeptics alike. The quick-pickling technique adds a tangy crunch that takes this salad from good to exceptional.
The key to this recipe's success lies in selecting fresh, quality ingredients and allowing time for the flavors to develop and meld together. Premium olive oil and fresh herbs make a noticeable difference in the final dish.
Key Ingredients
- Fresh whole beets
- Thinly sliced red onion
- Quality green olives
- Fresh parsley and mint
- Extra virgin olive oil
- Fresh lemons
Save
This recipe elevates the humble beet through a combination of careful cooking and thoughtful ingredient pairings.
Cooking Method
Boiling whole beets is the preferred technique for this recipe. Use a large pot filled with water and cook until the beets are tender when pierced with a fork, typically 45-60 minutes depending on size. This method preserves their natural sweetness while ensuring proper texture.
Quick-Pickling Process
While the beets cook, prepare the quick-pickled onions. Slice the onions as thinly as possible and marinate them in a mixture of fresh lemon juice, honey, and salt. Allow to pickle for at least 30 minutes for optimal flavor development.
Assembly Instructions
- Layer sliced beets as the base
- Distribute pickled onions
- Add halved olives
- Sprinkle fresh herbs
- Finish with olive oil drizzle
The flavors continue to develop overnight, making this an excellent make-ahead dish.
Below are the precise measurements for consistent results.
Recipe Measurements
- 4-5 medium beets
- 1 large red onion
- 1 cup green olives
- 1 bunch fresh parsley
- 10-12 mint leaves
- 1/3 cup olive oil
- 2 lemons plus zest
- 2 tablespoons honey
- Kosher salt to taste
Optional Additions
- Crumbled feta cheese
- Toasted nuts
- Fresh pomegranate seeds
- Balsamic reduction
Storage Guidelines
- Store cooked whole beets refrigerated
- Keep components separate
- Add fresh herbs before serving
- Keeps well for 2-3 days
Serving Suggestions
- Alongside grilled lamb
- With grilled salmon and arugula
- As accompaniment to roast chicken
- Mixed with warm grains
- In Mediterranean sandwiches
Save
Serving Temperature
Allow salad to reach room temperature before serving to maximize flavor. Twenty minutes on the counter is typically sufficient.
Wine Recommendations
- Dry rosé
- Light-bodied Pinot Noir
- Crisp Sauvignon Blanc
Recipe Notes
This versatile salad adapts well to both casual and formal dining occasions. The quality of ingredients, particularly the olive oil and fresh herbs, significantly impacts the final result. While the recipe provides a solid foundation, it welcomes creative variations with different herbs or citrus additions.
The preparation requires minimal active cooking time, though the beets need sufficient time to cook and cool. The resulting dish offers a sophisticated balance of flavors that improves with time as the ingredients marry.
Note that beets will temporarily stain hands and cutting boards - wearing gloves during preparation is recommended.
Tangy Beet Mix
Bright beet salad featuring pickled onions, fresh herbs, and citrusy olives.
Ingredients
→ Main Ingredients
→ Dressing
→ Herbs
Steps
Mix the onion, chopped olives, lemon juice, olive oil, honey, lemon peel, salt, and black pepper in the bowl for serving. Let it sit for 30 to 45 minutes.
Chop the beets into cubes. Toss them into the bowl along with parsley and mint.
Let everything sit together for 15 minutes before eating. Can be served cold or warm.
Notes
- You can prepare this ahead of time and chill it in the fridge.
- The flavors get more intense the longer it sits.
- Boiling the beets earlier is a great time-saver.
Required Tools
- A large bowl for serving
- A sharp knife
- A cutting board
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: ~
- Fats: ~
- Carbohydrates: ~
- Proteins: ~