Gepekelde rode bieten salade

Pickled Red Beet Salad

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This brightly colored, cheerful salad pairs beautifully with warm dishes featuring roasted vegetables. It works especially well alongside this warm Moroccan-style salad.

• Juice and zest of 1 lemon

• 1 red onion, thinly sliced into rings

• 3 tbsp olive oil

• 3.5 oz (100 g) pitted olives, roughly chopped

• About 4 cups loosely packed fresh mint (120 g), chopped

• About 4 cups loosely packed fresh parsley (120 g), chopped

• 2–3 cooked red beets, diced

• 1 tbsp honey

• Salt and black pepper, to taste

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1. Slice the red onion into thin rings and roughly chop the olives. In a bowl, combine the onion, olives, lemon juice and zest, olive oil, honey, salt, and pepper. Mix well and let sit for at least 30–45 minutes to marinate.

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2. Dice the cooked beets into small cubes. Finely chop the parsley and mint.

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3. Add the beets, parsley, and mint to the marinated mixture and gently toss to combine. Let the salad rest for at least another 15 minutes before serving so the flavors can develop.

© Mathilde De Wit, 2025