Mediterranean Beetroot and Olive Citrus Salad
A vibrant and refreshing salad combining earthy beets, salty olives, and zesty citrus.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1/2 small-medium red onion, thinly sliced
- 1/2 cup pitted green olives
- 1/4 cup fresh lemon juice
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 small-medium boiled beets, sliced and diced
- 1/2 cup finely minced parsley
- 1/2 cup finely minced mint
Instructions
- Start with a large serving bowl. Combine the thinly sliced red onion, pitted green olives, fresh lemon juice, olive oil, honey, lemon zest, kosher salt, and freshly cracked black pepper.
- Toss everything together gently but thoroughly. Let this mixture sit for 30-45 minutes.
- After the mix has settled, it’s time to add the diced beets. Gently fold in the beets, along with the finely minced parsley and mint.
- Give the salad another gentle toss, ensuring all ingredients are well-distributed. Allow it to rest for an additional 15 minutes.
- Enjoy this Mediterranean delight warm or cold!
Notes
For an extra punch of flavor, consider adding crumbled feta cheese or toasted nuts. This salad can be made a day in advance for better flavor melding.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg