Begin by boiling the beets in a large pot of salted water over medium-high heat for 50-60 minutes, or until they are fork-tender. Once cooked, drain and let them cool slightly.

While the beets are cooling, slice the red onion thinly and chop the green olives. In a mixing bowl, combine the onion slices, chopped olives, fresh lemon juice, olive oil, honey, salt, and black pepper. Toss everything together well and allow it to marinate for 30-45 minutes.

After the beets have cooled, chop them into small cubes and add them to the bowl containing the quick-pickled mixture. Stir in the chopped parsley and mint, ensuring an even distribution.

Let the salad sit for another 15 minutes before serving to help the flavors develop further.