Beet Salad with Lemon & Olives ♥

Beet Salad with Lemon & Olives ♥, an unusual combination, perfect to contrast with rich meals. Just Four Ingredients! Vegan. Weeknight Easy. Gluten Free. WW Friendly. Whole30 Friendly.
A simple beet salad, just cooked beets tossed with a little lemon juice, Kalamata olives and fresh parsley. It's spare and earthy, a great contrast to rich vegetable dishes.

Just Four Ingredients! Great for Meal Prep. Weeknight Easy. Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.

Create Balance for Thanksgiving Menus

This beet salad would be a great addition to a Thanksgiving table. That's because unlike so many Thanksgiving vegetables, it's not sugary, it's not creamy, it's not soft(y).

And it requires no cooking or prepping on the Big Day! Plus, beets add lovely color.

Just don't think about roasting or cooking the beets at the last minute for the cooking time varies way too much. The good news is that beets can be roasted or cooked two or three or even four days before, then used in delicious cold salads.

That makes this salad a great candidate for year-round salad.

Beets + Olives, An Unusual Combination

Think about the beet salads you love, they're often a study in contrast. Earthy beets + something creamy. Or something fruity and acidic. Or something sweet. But beets combined with olives? What's interesting here is how similar the two textures are! But the combination works, especially in contrast to an otherwise rich meal.

Just updated. First published way back in 2006!


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4 in a standard everyday meal, as many as 8 or 10 in a large, multi-course meal like Thanksgiving

1 pound (450g) cooked beet, skin removed, diced small
1 tablespoon lemon juice
Salt & pepper to taste
24 or so (76g) pitted Kalamata olives, halved or quartered
Fresh parsley

Combine all ingredients except the parsley. Just before serving, stir in the parsley. Serve at room temperature.

BEETS Cook the beets, this can be done up to several days before Thanksgiving, several choices are with the Beet Recipes, I have two favorite ways, My Favorite Way to Roast Beets and My Favorite New Way to Roast Beets. Either one would work beautifully but I'd give the edge to the "new" way because the beets turn out slightly pickled.
DAY OF Assemble the salad (except the parsley) -- the morning of or a few minutes before serving, your choice

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Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Thanksgiving or no thanksgiving, I+m going to make it anyway! Thanks!

  2. Ding ding ding ding! Oh!!! This one must be on my table this year.

    How do you think it would be with canned beets? I know fresh are better but it would be a worthwhile shortcut this week if you think it would work okay.

  3. Ilva ~ You'll be, ahem, thankful you did!

    Erika ~ Hmmm ... no, definitely roast the beets, it only takes 5 min of hand-on time, at least to me that would be very worth the effort. Canned beets (which I do like) are just dense, a little acrid. These need to be toothsome, with texture, but not dense. I'm so glad you like this idea, I thought it was really special, if only because it felt like such a contrast to the other creamy-rich-nutty-buttery-sugary vegetables.

  4. Another lovely-looking addition to my beetroot recipe repertoire!

  5. Great Combination of Flavors. Since you already have olives and lemon juice, I would go ahead and add feta cheese, olive oil and a little pickled hot pepper of choice. I would favor fresh oregano or marjoram over parsley.



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna