Beet Salad with Lemon & Olives ♥

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.

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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.

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Just updated. First published way back in 2006!

RECIPE for BEET SALAD with LEMON & OLIVES

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.

TO PREP AHEAD
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

NUTRITION INFORMATION Per Serving (assumes 4): 108 Calories; 6g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 252mg Sodium; 13g Carb; 2g Fiber; 9g Sugar; 3g Protein. WEIGHT WATCHERS Old Points 2 & PointsPlus 3 & SmartPoints 4 & Freestyle 2

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Vegetables Every Day by Jack Bishop.

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More Beet Salads for Beet Lovers

~ How to Make a Roasted Beet Salad ~
~ Beet Salad with Sumac, Yogurt & Pita ~
~ Twice-Roasted Beets with Red Grapes, Cherries, Blueberries & Avocado Feta Cream ~
~ more beet recipes ~
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~ Beet Röesti with Rosemary ~
~ Borscht Beets with Sour Cream ~
~ Refrigerator Pickled Beets ~
~ more beet recipes ~
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SEASONAL EATING: Preparing for Thanksgiving ACROSS THE YEARS

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