Bright, earthy, and full of flavor — this Greek-style beet salad is simplicity at its best. Tender beets meet the crunch of walnuts, the freshness of parsley, and the gentle sharpness of red onion, all brought together with a drizzle of extra virgin olive oil and vinegar. It’s the kind of salad you’ll want to keep in your fridge all week long.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

4 medium beets, boiled or roasted, peeled, and cut into cubes

1 small red onion, thinly sliced

1 small bunch of fresh parsley, roughly chopped

½ cup walnuts, roughly chopped

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (or apple cider vinegar)

Salt and freshly ground black pepper, to taste

1 teaspoon honey or balsamic glaze (for a touch of sweetness), optional

A handful of toasted walnuts for garnish

Directions

In a large bowl, combine the diced beets, sliced onion, chopped parsley, and walnuts.

In a small bowl, whisk together olive oil, vinegar, salt, and pepper. If using, add a touch of honey or balsamic glaze.

Pour the dressing over the salad and toss gently until well coated.

Let it rest for 10–15 minutes before serving so the flavors meld beautifully.

Serve at room temperature or chilled, drizzled with a little extra olive oil and a sprinkle of walnuts on top.

Serving Tip:
This vibrant salad pairs perfectly with grilled fish, chicken, or any Mediterranean main dish. It also works wonderfully as a Lenten or vegetarian option.