Mediterranean Beetroot & Olive Salad

Earthy beetroot, green and Kalamata olives, red onion and fresh parsley tossed through a simple red wine vinegar dressing. A colourful Mediterranean-style salad that sits beautifully alongside grilled or pan-cooked meats.

I love a salad that can sit quietly on the bench while everything else comes together. The red onion goes into the dressing first, just long enough to soften its bite, and by the time the beetroot and olives are folded through, the whole bowl has turned the deepest shade of crimson. Ready-roasted beetroot keeps it simple on a busy night, and the briny olives, sweet beetroot and a little garlic and oregano bring that easy Mediterranean balance I love at our table.

I served it alongside Honey Mustard Pork Chops, and the sharp, earthy dressing was lovely against the sweetness of the honey mustard. It is just as good next to roast chicken, lamb or anything from the grill, and it holds happily on a shared table while everyone helps themselves.

Prep: 15 min · Serves: 4 · Cuisine: Mediterranean · Category: Dinner

Ingredients

Beetroot & Olive Salad

• 500 g ready-roasted or cooked whole beetroot
• 100 g Kalamata olives
• 100 g green olives
• ½ red onion, very thinly sliced
• ½ cup roughly chopped flat-leaf parsley

Red Wine Vinegar Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp fresh lemon juice
• 1 tsp honey
• 1 small garlic clove, finely grated
• ½ tsp dried oregano
• Freshly cracked black pepper
• Salt, only if needed

Method

1. Cut the beetroot into rustic chunks or wedges.
2. Make the dressing and leave the sliced red onion to marinate in it for about 10 minutes.
3. Add the beetroot and olives, then gently toss them through the onion and dressing.
4. Fold through most of the parsley, keeping a little back to scatter over the top.
5. Leave the salad to rest for 15 to 20 minutes, then taste and serve.
6. In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and a good grind of black pepper.
7. Add the thinly sliced red onion, stir to coat and leave for about 10 minutes before adding the rest of the salad.
8. Taste before adding any salt, as the olives bring plenty of their own.

Serving Suggestion

This salad was made to sit beside our Honey Mustard Pork Chops, where its bright, tangy dressing balances the gentle sweetness of the honey mustard. It is equally at home with roast chicken, grilled lamb or a simple spread of bread, cheese and cured meats for an easy weekend lunch.

Storage Notes

Keep any leftovers covered in the fridge for up to 2 days. The beetroot will colour the olives and onion a little more as it sits, and the parsley will soften, so scatter over a little fresh parsley before serving again.

Make Ahead Notes

The dressing can be made a few hours ahead. The salad can be assembled up to 4 hours before serving and kept covered in the fridge. Bring it out about 20 minutes before eating so the flavours open up, and add the last of the parsley just before it goes to the table.

Notes

Vacuum-packed ready-roasted beetroot from the supermarket works perfectly here. If you roast your own, let it cool completely before cutting.

Marinating the red onion in the dressing for about 10 minutes softens its sharpness and lets it soak up the flavour.

The resting time matters. It gives the beetroot a chance to take on the dressing and brings everything together.

Olives vary in saltiness, so always taste after resting and before adding any salt. If your olives still have their pits, let everyone know at the table.

The Grace Table Tip

Beetroot stains everything it touches, so cut it on a plate or a board you don't mind turning pink, and wash your hands straight after.

Naturally gluten free and vegetarian. For a light lunch, add a little crumbled feta and serve with warm crusty bread.