Begin by filling a deep pot with water and adding a pinch of salt. Bring to a boil and add whole, unpeeled beets. Reduce heat to a simmer and cook for 50-60 minutes until fork-tender. Drain, cool, and peel the skins with a paper towel.

In a large bowl, combine sliced red onion, green olives, lemon juice, olive oil, honey, kosher salt, and black pepper. Toss well and let sit for 30-45 minutes.

Chop the cooled beets into bite-sized cubes. Add to the bowl with the pickled vegetables and mix in finely chopped parsley and mint.

Allow the salad to sit for an additional 15 minutes before serving, warm or chilled.