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Easy Pickled Beet Salad with Olives and Fresh Herbs

A bright and zesty beet salad made with pickled beets, briny olives, and fresh herbs in a light Mediterranean-style dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cups pickled beets sliced or cubed
  • 0.75 cup green olives pitted and halved
  • 0.25 cup red onion thinly sliced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 2 tbsp olive oil extra virgin
  • 1 tbsp red wine vinegar or lemon juice

Equipment

  • Mixing bowl
  • Small whisking bowl
  • Knife
  • Cutting board

Method
 

  1. Combine pickled beets, olives, and red onion in a bowl.
  2. Whisk olive oil, vinegar or lemon juice, garlic, salt, and pepper.
  3. Pour dressing over salad and toss gently.
  4. Fold in fresh herbs and chill briefly before serving.

Notes

Add feta cheese or orange segments for variation.