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Easy Pickled Beet Salad with Olives and Fresh Herbs

A vibrant, tangy beet salad made with pickled beets, briny olives, fresh herbs, and a simple olive oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 160

Ingredients
  

Salad
  • 3 cups pickled beets sliced or wedged
  • 0.75 cup mixed olives pitted and sliced
  • 0.25 cup red onion thinly sliced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Place sliced pickled beets in a medium mixing bowl.
  2. Add olives and red onion to the bowl.
  3. Sprinkle chopped parsley and dill over the salad.
  4. Drizzle with olive oil and vinegar.
  5. Season with salt and black pepper.
  6. Toss gently to combine and let rest 10–15 minutes before serving.

Notes

This salad tastes even better after chilling and can be customized with feta, nuts, or citrus.