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Easy Pickled Beet Salad with Olives and Fresh Herbs

A quick, vibrant salad made with pickled beets, briny olives, fresh herbs, and a simple olive oil dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups pickled beets sliced or quartered
  • 0.5 cup green 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
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • Mixing bowl
  • Cutting board
  • Knife
  • Serving spoon

Method
 

  1. Drain pickled beets and slice into bite-sized pieces if needed.
  2. Add beets, olives, and red onion to a mixing bowl.
  3. Sprinkle chopped parsley and dill over the mixture.
  4. Drizzle with olive oil and vinegar.
  5. Season with salt and black pepper.
  6. Gently toss until well combined.
  7. Serve immediately or chill before serving.

Notes

Chilling the salad for 30 minutes enhances the flavor.