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!
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.
- 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.
- It’s easy to mash peas when stirring, so use a large wooden slotted spoon gently to combine all ingredients.
- 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.
- I prefer the rich and tangy flavors in Hellman’s Real Mayonnaise for this recipe. However, if you prefer the sweeter and zesty flavors found in salad dressings, try using Miracle Whip.
- 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.
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!