Creamy Pea and Beet Salad

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Annete's Cooking

Served cold and enjoyed anytime of the year, this creamy salad is mind-blowingly easy and super delicious. The salad features healthy beets and peas and comes together all in one bowl — in less than 10 minutes!

Creamy Pea and Beet Salad

While peas and beets are both super healthy and loaded with essential nutrients, I don’t make this salad for dietary reasons of any kind. I make it because it tastes so darn good and the whole family loves it — even my son, who at one time hated beets altogether.

This is one those recipes that is so effortless, it’s hard to believe just how incredibly lip-smacking good it turns out to be. And the tasty combination complements so many main entrées. Whether it’s a steak, chicken, pork, or seafood — grilled, fried, boiled, broiled, or otherwise — you can’t go wrong with this salad as a side. Or forget the entrée. Grab a spoon and eat it right out of the serving bowl — yep, it’s that good.

I have no idea where this recipe originated, though I remember my mom serving often when I was a kid. I’ve been making it for as long as I can remember. It’s a hit every time, and newbies at the table often ask for the recipe after just one bite.


Worry-Free Cooking | Annette's Cooking Worry-Free Cooking
  • This salad is best when served cold after all the flavors blend, which is why I use a Pyrex Glass Mixing Bowl. It’s the perfect size, plus the lid makes it super easy to cover and toss in the fridge until serving time.
Menu Planning | Annette's Cooking Menu Planning
  • This is a perfect make ahead salad for a family dinner or potluck. You can prepare up to 2 days in advance if stored properly in the fridge. I do recommend that you hold off on adding the boiled eggs until right before serving.
  • You can easily store leftovers, if there are any, in an airtight covered container in the fridge for up to three days.
Helping Hand | Annette's Cooking Helping Hand
  • For a twist on flavors, skip the mayonnaise or salad dressing and use your favorite ranch dressing instead. Yum!
  • Frozen peas work just as well, if not better depending on the brand. If using frozen, simply defrost them in the fridge overnight first before adding to the salad.
  • Canned julienne cut beets are easiest to work with; however, you can use diced if you prefer. If you can only find sliced beets, simply cut those into smaller, julienne style pieces.
  • Prefer fresh garlic over powdered? Use 1 clove of fresh (or jarred) minced garlic instead.
  • I don’t always have an onion on hand, so it’s I will often leave it out. Even without onions, the salad still tastes amazing.
Creamy Pea and Beet Salad

Creamy Pea and Beet Salad

Recipe by Annette (•‿•)

Served cold and enjoyed anytime of the year, this salad is crazy easy and super delicious. Featuring healthy beets and peas, this creamy salad comes together all in one bowl and in less than 10 minutes!

Course: SaladCuisine: American


Prep time


Cooking time


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  • 2 cans 2 sweet peas, drained

  • 2 cans 2 julienne cut beets, drained

  • 1 cup 1 mayonnaise

  • 2 2 hard-boiled eggs, chopped

  • 1/2 cup 1/2 chopped red onions

  • 1/2 teaspoon 1/2 garlic powder

  • Salt and pepper to taste


  • Mix all ingredients together in a medium bowl.
  • Cover and refrigerate for at least one hour before serving.
  • Garnish with chopped parsley or extra chopped onions, as desired.
  • Serve and enjoy!

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Niki Champagne

One of my faves!

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