Name: Creamy Beet and Pea Salad
Prep time: 10 min
Total time: 70 min
Ingredients: 2 15-ounce cans sweet peas (drained); 2 15-ounce cans julienne-cut beets (drained); 1 cup mayonnaise; 2 hard-boiled eggs (chopped); ½ cup chopped red onion; ½ teaspoon garlic powder; Salt and black pepper (to taste)

This easy Creamy Beet and Pea Salad combines sweet peas, tender beets, hard-boiled eggs, and red onions in a rich, creamy dressing. Colorful, flavorful, and prepared in just 10 minutes, it’s a delicious make ahead side dish for family dinners, holidays, and potlucks.

I know beets and peas are packed with nutrients, but that’s not why I make this salad. I make it because it tastes so darn good! And with a generous helping of real mayonnaise, I’m certainly not trying to turn it into health food.

This is one of those recipes that’s almost too easy to believe. The hardest part? Boiling a couple of eggs. Seriously!

Just toss everything into a bowl, gently mix, and let the refrigerator work its magic while the flavors come together. The creamy dressing complements the sweetness of the peas and the earthy flavor of the beets, creating a combination that’s surprisingly delicious.

I have no idea where this recipe originated, but I remember my mom serving it when I was a kid. I’ve been making it for as long as I can remember, and it’s still a hit at our family table. Even my son, who once refused to eat beets, eventually became a fan.

It’s also one of those dishes that gets people talking. Guests who have never tried it are often surprised by how much they enjoy it, and someone inevitably asks for the recipe. Simple ingredients, hardly any effort, and a whole lot of flavors.

What’s not to love!?

Why You’ll LOVE Creamy Beet and Pea Salad

Quick and effortless. Just a handful of ingredients and about 10 minutes of preparation are all you need.
Creamy and flavorful. Sweet peas, earthy beets, and tangy mayonnaise create a delicious combination.
Perfect for making ahead. The flavors get even better after the salad has chilled in the refrigerator.
Colorful and versatile. A delicious side dish for weeknight dinners, holiday meals, and potlucks.
A family favorite. This simple salad has been enjoyed at our family table for generations.

What You’ll Need

Sweet peas – While canned peas make preparation effortless, thawed frozen peas work just as well.
Beets – Canned julienne-cut beets are convenient and easy to mix into the salad without much preparation.
Mayonnaise – Creates a rich, creamy dressing that brings all the ingredients together.
Hard-boiled eggs – Add richness, texture, and a little extra substance to the salad.
Red onion – Brings a mild, slightly sweet onion flavor and a pleasant crunch.
Garlic powder – Adds a subtle savory flavor without overpowering the vegetables.
Salt and pepper – Enhance and balance the flavors.

Recipe Tips

Drain the vegetables well. Be sure to thoroughly drain the canned peas and beets before mixing. Excess liquid can make the dressing watery and affect the salad’s creamy consistency.

Mix gently. Peas are delicate and can easily become mashed when stirred too vigorously. I like using a large wooden slotted spoon to gently fold the ingredients together.

Use your favorite mayonnaise. I prefer Hellmann’s Real Mayonnaise for its rich, tangy flavor. If you prefer something else, any type of creamy, spreadable, mayonnaise-like condiment will work.

Try frozen peas. Frozen peas work beautifully in this recipe. Thaw them in the refrigerator, then drain thoroughly before adding them to the salad.

Choose your beets. Julienne-cut beets are my preference and easiest for this Beat and Pea Salad recipe. Diced or sliced beets work just as well. If using sliced beets, simply cut them into smaller pieces.

Try roasted beets. For a slightly different flavor, substitute roasted beets for canned. They add a naturally sweet, earthy flavor and a little more texture.

Adjust the garlic. If you prefer fresh garlic, substitute one small minced clove for the garlic powder. Start with a little and adjust to taste.

Leave out the onion. I don’t always have red onion on hand, and the salad is still delicious without it.

Change the dressing. Ranch dressing is a tasty alternative if you’re looking for a different flavor. You can also combine mayonnaise with a little ranch for a tangy twist.

Let it chill. This salad tastes better cold, after the flavors have had time to blend. Refrigerate for at least one hour before serving.

How to Serve this Tortellini with Gorgonzola Sauce

Serve chilled alongside grilled chicken, pork chops, steak, or seafood.
Pair with my Japanese Grilled Chicken Wings for a delicious combination of creamy and savory flavors.
Add it to your holiday table alongside roasted turkey, ham, or other family favorites.
Serve with burgers, sandwiches, or grilled meats at summer gatherings.
Bring it to a potluck or family gathering for a colorful alternative to traditional pasta or potato salads.
Enjoy a small bowl on its own for a quick, satisfying lunch or snack.

“I love love this salad” -Connie

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Food and Drink Pairing Recommendations at Zigeze

Drink Pairings

This colorful salad pairs beautifully with a variety of drinks. A crisp Sauvignon Blanc or light Pinot Grigio complements the creamy dressing, while a refreshing lager or sparkling water with citrus makes an easygoing choice.

Explore all my Bar Favorites for drinks, bar accessories, and entertaining essentials for everything from casual family dinners to gatherings with friends.

FAQs

Absolutely! This salad is ideal for making ahead because the flavors improve as it chills. You can prepare the vegetables and dressing up to two days in advance, then fold in the chopped hard-boiled eggs shortly before serving.

Yes! Frozen peas work beautifully. Thaw them completely in the refrigerator and drain any excess moisture before adding them to the salad.

Certainly! Cooked or roasted fresh beets are delicious alternatives. Allow them to cool completely before cutting into small pieces and mixing with the other ingredients.

Yes, and that’s part of its charm! Beet juice naturally tints the mayonnaise and other ingredients a lovely pink color. Draining the beets thoroughly helps control how much color transfers to the dressing.

Definitely! Try Miracle Whip salad dressing or coleslaw dressing to create a sweeter, slightly tangier dressing. While I prefer traditional mayonnaise, either of these will work depending on your taste.

Of course! The hard-boiled eggs add richness and texture, but the salad is still delicious without them.

I recommend refrigerating it for at least one hour. This gives the dressing time to absorb the flavors of the vegetables and seasonings.

Store leftover salad in an airtight container in the refrigerator for up to three days. Keep it chilled until serving and avoid leaving it at room temperature for more than two hours.

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Creamy Beet and Pea Salad

Recipe byAnnette (•‿•)

This easy Creamy Beet and Pea Salad combines sweet peas, tender beets, hard-boiled eggs, and red onion in a rich mayonnaise dressing. Ready to prepare in just 10 minutes, it's a colorful, flavorful side dish that's perfect for family dinners, holidays, and potlucks.

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Prep Time:10

Chill Time:1

Total Time:1 10

Course: Appetizers & Snacks, Lunch, Salads, Sides

Cuisine: American

Servings:

Calories: 215cal

Ingredients

2 15-ounce cans sweet peas drained
2 15-ounce cans julienne-cut beets drained
1 cup mayonnaise
2 hard-boiled eggs chopped
½ cup chopped red onion
½ teaspoon garlic powder
Salt and black pepper to taste

Instructions

Drain the canned peas and beets thoroughly to remove any excess liquid.
In a medium mixing bowl, combine the peas, beets, mayonnaise, chopped hard-boiled eggs, red onion, and garlic powder.
Season with salt and black pepper to taste. Using a large spoon, gently fold the ingredients together until evenly coated with the mayonnaise, taking care not to mash the peas.
Cover the bowl and refrigerate for at least one hour to allow the flavors to blend.
Give the salad a gentle stir before serving. Garnish with chopped parsley or additional red onion, if desired.
Serve chilled and enjoy!