Beet Slaw with Olives & Pickled Onions: A Vibrant, Healthy Salad
If you’re seeking a refreshing and healthy side dish that pops with color and flavor, then this Beet Slaw with Olives and Pickled Onions is your perfect pick. This dish combines the earthy tones of beetroot with the zesty tang of pickled onions and the savory depth of black olives, all brought together by a vibrant dressing. Whether it’s part of your weekday meal or a special gathering, this slaw is sure to impress. Here’s how you can whip up this delightful salad in just 10 minutes!
Ingredients:
- 1/2 red onion, finely diced
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard
- 4 tablespoons olive oil
- 3 medium beets, peeled and grated (Tip: Use kitchen gloves or peel the beets under running water to avoid staining your skin)
- 1 large carrot, grated
- 1/3 cup black olives, pitted and sliced (Opt for less salty Spanish olives for the best flavor)
- 1/4 cup chopped parsley (about a good handful of fresh parsley)
- 1/2 teaspoon sea salt
Directions:
- Marinate the Onions: Before you get to the grating, begin by marinating the onions to soften their sharpness and infuse them with flavor. In a large salad bowl, combine the finely diced onions with apple cider vinegar, mustard, and olive oil. Stir well and let this mixture sit for about 5-10 minutes.
- Prepare the Slaw: To the same bowl, add your freshly grated beets and carrot. Throw in the sliced olives and chopped parsley next. This is the fun part where everything starts to come together!
- Season and Mix: Sprinkle the sea salt over the top and give the slaw a thorough mix, ensuring the marinade coats all the ingredients evenly. This lively mixture not only adds incredible flavor but also acts as the dressing, tying all the components together.
- Serve and Enjoy: Your Beet Slaw is ready to serve! It can be enjoyed immediately or stored in the refrigerator in an airtight container for 3-4 days, making it a great make-ahead option for meals throughout the week.
Nutritional Snapshot:
This slaw is not only a feast for the eyes but also a powerhouse of nutrients. Beets are known for their fiber, vitamins, and minerals, particularly potassium and folate. The olives bring healthy fats and a nice texture to the dish, while the pickled onions add a good dose of probiotics, which are great for your gut health.
Prep & Storage Tips:
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4
This Beet Slaw with Olives & Pickled Onions is a simple, yet flavorful way to add more vegetables to your diet. It’s perfect as a standalone meal for a light lunch or as a side dish with grilled meats or fish. The vibrant colors and robust flavors are sure to bring life to your table! Enjoy crafting this beautiful, healthful salad.
Beet Slaw With Olives & Pickled Onions
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
1/2 red onion, finely diced
2 tablespoons apple cider vinegar
1 teaspoon mustard
4 tablespoons olive oil
3 medium beets, peeled and grated (I suggest using kitchen gloves or peeling the beets under running water to avoid skin stains)
1 large carrot, grated
1/3 cup black olives, pitted and sliced (the less salty Spanish olives are best)
1/4 cup chopped parsley (a good handful of fresh parsley)
1/2 teaspoon sea salt
Instructions
Before you start grating the beets and the carrots, start by marinating the onions. In a large salad bowl, combine the chopped onions with the vinegar, mustard, and olive oil and stir through. Leave for 5-10 minutes.
Add the grated beets, carrots, olives, and parsley to the bowl and season with salt. Stir through well, making sure the onions and the marinade coat the vegetables evenly. This becomes your salad dressing!
Serve right away or store in the fridge, in an airtight container, for 3-4 days.
- Prep Time: 10 minutes