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. That’s especially true because I use real mayonnaise, which many will say is far from a healthy, nutrient-rich choice. 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 of those recipes that is so effortless, it’s hard to believe just how incredibly lip-smacking good it turns out to be. Boiling the egg is the hardest part of the recipe. Truly.
Simply toss everything in a bowl and mix with a spoon to gently combine the ingredients. I use a large wooden slotted spoon to avoid mashing the peas when stirring. The salad is best when served cold after all the flavors blend, so let the salad rest in the fridge until you’re ready to eat.
The tasty combination complements so many main entrées. Whether it’s 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 altogether. 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.
Delicious!
 |
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.
- It’s easy to mash peas when stirring, so use a large Wooden Slotted Spoon gently to combine all ingredients.
 |
Menu Planning |
- This is a perfect make-ahead salad for a family dinner or potluck. You can prepare up to two 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.
- This salad is one of our favorites with Japanese Grilled Chicken Wings. The creamy dressing perfectly complements the savory flavors of the wings. Yum!
- The colors and flavors of this salad make it an especially excellent choice for holiday meals. It tastes great with turkey, ham, and other holiday favorites.
 |
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.
- For an added layer of flavor, try roasted beets instead of canned. While there’s a little more effort to pull the recipe together, the results are incredible.
 |
Grocery & Gourmet |
- 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.
