Vegetarian Provençal Beet Salad

WW Recipe of the Day: Vegetarian Provençal Beet Salad

I first fell in love with this simple Provençal-style beet salad after a trip to the South of France, where the food always seems to taste like sunshine and fresh herbs. This version has become one of my go-to recipes when I want something vibrant, earthy, and refreshing. It’s quick to make, doesn’t require any fancy ingredients, and is bursting with flavor.

One of my favorite memories from Provence is wandering through the outdoor markets in the early fall, when beet season is in full swing. The stalls are overflowing with heaps of beets in every shade—deep crimson, golden yellow, candy-striped Chioggia. Some are small and tender, others large and knobby, fresh from the earth and dusted with soil. The air smells of herbs and garlic and ripe fruit, and the colors are absolutely glorious. That’s where I first tasted a salad like this one—simple, rustic, and made with whatever was freshest that morning.

The sweetness of the beets pairs beautifully with briny black olives, and the mix of garlic, fresh ginger, and mint gives it a unique twist that always surprises people in the best way. Sometimes I add just a touch of sweetener to balance it all out. It’s delicious chilled or at room temperature, and it makes a perfect light lunch or side dish.

How Many Calories and WW Points in this French Beet Salad?

According to my calculations, each serving has just 127 calories.

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3 PointsPlus (Old plan)

Salad Ingredients

• Cooked beets, cut into ¾-inch pieces – I usually roast or steam my beets ahead of time and keep them chilled in the fridge. You can also use vacuum-packed cooked beets from the produce section for a quick shortcut. Any variety—red, golden, or Chioggia—will work beautifully.
• Mediterranean Black Olives, pitted – These add that signature Provençal briny flavor. Look for Niçoise or Kalamata olives if you can, but any flavorful black olive you love will do.
• Garlic – I mince it very finely so it melds into the dressing. If you prefer a milder flavor, you can roast the garlic first or even use a small pinch of garlic powder in a pinch.
• Fresh ginger root – Adds a subtle warmth and zing. Grate it finely so it blends well. If fresh ginger isn’t available, you could use ¼ teaspoon ground ginger, though fresh is best here.
• Fresh mint leaves – Adds brightness and makes the whole salad feel light and lively. You could also use a mix of mint and flat-leaf parsley, or even a little basil if that’s what you have on hand.
• Apple cider vinegar – gives the salad its tang. White wine vinegar or fresh lemon juice are good alternatives if you prefer something milder or citrusy.
• Stevia or your favorite zero-calorie sweetener (optional) – I add just a drop or two to soften the vinegar and bring out the natural sweetness of the beets. You could also use honey or maple syrup if you’re less concerned about points or calories—just a drizzle will do.

How to Make This Vegetarian Beet Salad with Black Olives

Step 1: Gather and prepare all ingredients.

Step 2: Place chopped beets and olives in medium bowl.

Step 3: Process the garlic, ginger and mint in a food processor (affiliate link)

or chop by hand until the mixture is finely minced.

Step 4: Stir the minced spices and cider vinegar with the beets until combined.

Step 5: Pace in a serving bowl and serve immediately, or cover and store in the refrigerator until serving time.

Recipe Notes

For this low carb salad recipe, it’s easy and just as good to use packaged, air sealed beets that are widely available in most larger supermarkets these days.

Beets have a lovely ability to be both sweet and low calorie. Many recipes include sugar to balance the vinegar in the dish. In Provence, we take a different turn. Salty Mediterranean olives are added to balance the sweetness instead along with ginger and mint.

I used dry cured small black olives. Any black Mediterranean style olive will work.

Save those greens for another day as they are equally delicious and easy to prepare.

This recipe uses apple cider vinegar which is also sweeter than most other ones. The best advice I can give is to TASTE those cooked beets first and then decide if a little sweetener is needed.

The Best Way to Cook Beets

If you do use fresh beets, follow this easy method to cook them:

Separate the beets from the attached greens and wrap them, UNPEELED, in foil.

Bake for up to 1-1/2 hours at 350F degrees, depending on the size of the beets.

Test for doneness with a sharp knife, right through the foil. If the knife moves easily through the beets, they are done. Cool until you can comfortably handle them. The skins should easily slip off with a gentle scrape of your knife. Then cut into desired size pieces. 

Serving Suggestions

This salad also works as a side dish alongside grilled meats and fish. As a salad dish, serve on lettuce leaves or as part of a larger appetizer plate.

If you’ve made this Vegetarian Beet Salad with Mediterranean Black Olives, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

If you like this Vegetarian Provençal Beet Salad, you may also like

• This bold and colorful Southwestern Beet Salad brings a southwestern flair to humble beets thanks to the addition of cumin, cilantro and mint.
• Marinated Beet Salad with Goat Cheese – This classic combination never goes out of style. Tender roasted beets are marinated in a tangy vinaigrette, then paired with creamy goat cheese for a luxurious contrast of textures and flavors. Add a handful of arugula or toasted walnuts if you like—this salad is as elegant as it is simple.
• A stunning twist on traditional hummus, this Red Beet Hummus, gets its bold color and earthy sweetness from roasted red beets. Smooth, creamy, and just a little unexpected, it’s perfect for spreading on wraps, serving with crudités, or adding a splash of color to a mezze platter.
• Cranberry Orange Slow Cooker Beets – Ruby-red beets are gently simmered in the slow cooker with cranberry juice, orange zest and cornstarch creating a delicious glaze.
• This crunchy, colorful Simple Shredded Beet and Carrot Salad with Lemon Honey Dressing is as refreshing as it is easy. Raw beets and carrots are shredded and tossed in a bright lemon-honey dressing for a salad that’s crisp, lightly sweet & spicy.