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Mediterranean Beetroot and Olive Citrus Salad

A vibrant and refreshing salad combining earthy beets, briny olives, and a zesty citrus dressing, perfect for any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 180 kcal

Ingredients
  

Dressing and Seasoning

  • 1/2 small-medium red onion, thinly sliced
  • 1/2 cup pitted green olives, sliced for easy eating
  • 1/4 cup zesty lemon juice, freshly squeezed for brightness
  • 3 tablespoons premium olive oil enhancing richness
  • 1 tablespoon sweet honey balancing acidity
  • 1 teaspoon lemon zest for an extra punch of flavor
  • 1 teaspoon kosher salt to season
  • 1/2 teaspoon freshly cracked black pepper adding depth

Main Ingredients

  • 2 small-medium boiled beets, sliced and diced for sweetness
  • 1/2 cup finely minced parsley for fresh herbaceousness
  • 1/2 cup finely minced mint bringing a refreshing note

Instructions
 

Preparation

  • In a large serving bowl, combine the sliced red onion, green olives, lemon juice, olive oil, honey, lemon zest, kosher salt, and black pepper to create a flavorful dressing.
  • Toss to combine and let the mixture sit for about 30-45 minutes to quick pickle the onions and olives.
  • After marinating, add the diced beets, minced parsley, and minced mint to the bowl and gently toss to mix all ingredients.
  • Let the salad sit for an additional 15 minutes to allow flavors to meld. You can serve it warm or chill it in the refrigerator to enhance the pickled flavor.

Notes

For best results, boil beets with skins on to retain color. Add nuts like walnuts or pine nuts for crunch. Consider feta cheese for a creamy texture. Don't skip resting times for deeper flavor.
Keyword Beetroot Salad, Citrus Salad, Easy Recipe, healthy salad, Mediterranean Salad