Begin by washing your beets thoroughly to remove any dirt. Place them in a pot, cover with salted water, and bring to a boil. Cook for 50-60 minutes until the beets are fork-tender and can easily be pierced. Once done, drain the beets, allow them to cool, and peel away the skins.

In a medium bowl, combine the sliced red onion and green olives. Pour in the fresh lemon juice, olive oil, and honey, then sprinkle with lemon zest, kosher salt, and cracked black pepper. Toss the mixture well to coat all ingredients. Allow it to sit at room temperature for 30-45 minutes to let the flavors meld while you work on the beets.

Once the beets have cooled and are peeled, chop them into bite-sized cubes. Add these vibrant beet cubes to the bowl with the quick-pickled onions and olives. Gently mix in the freshly chopped parsley and mint, giving the salad a fresh herbal lift that complements the pickled flavors beautifully.

Let the assembled Quick Pickled Beet Salad sit for an additional 15 minutes to allow the flavors to combine further. You can enjoy it warm straight away, or refrigerate for a chilling effect.