Beet Salad with Olives (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Two small or medium-sized boiled beets
02 -
Half a small or medium red onion, sliced thinly
03 -
Half a cup of green olives without pits, finely chopped
→ Dressing
04 -
Three tablespoons of olive oil
05 -
A quarter cup of freshly squeezed lemon juice
06 -
One teaspoon of lemon zest
07 -
A tablespoon of honey
08 -
One teaspoon of kosher salt
09 -
Half a teaspoon of freshly cracked black pepper
→ Herbs
10 -
A half cup of parsley, finely minced
11 -
A half cup of mint leaves, chopped finely
# Instructions:
01 -
In your serving bowl, mix together the onion slices, chopped olives, fresh lemon juice, olive oil, honey, lemon zest, kosher salt, and a little cracked pepper. Leave the bowl to sit for about 30 to 45 minutes.
02 -
Cut your boiled beets into cubes and toss them in the bowl. Mix them up with the parsley and chopped mint leaves.
03 -
Allow everything to rest for another 15 minutes before you dig in. You can serve it either chilled or warm.
# Notes:
01 -
It can be prepped ahead and stored in the fridge.
02 -
The flavors get stronger and better with time.
03 -
Boil your beets ahead of time to save effort.