Begin by filling a large pot with water and bringing it to a rolling boil. Carefully add the washed beets, seasoning the water with a pinch of salt. Allow the beets to boil for 50-60 minutes until tender yet firm. Once cooked, drain and let cool.

While the beets are cooling, prepare the pickling mixture by slicing the red onion and adding it to a large mixing bowl. Include the green olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper. Toss together and let sit for 30-45 minutes.

Once cooled, peel and chop the beets into small cube pieces, ensuring they hold their shape. Set the chopped beets aside.

In the bowl with the quick-pickled mixture, gently fold in the chopped beets and freshly chopped parsley and mint. Toss well to distribute flavors and colors. Let rest for 15 minutes before serving.

Your quick pickled beet salad is now ready! It can be served warm or chilled. For maximum flavor, consider letting it sit overnight.