Beet and Pea Salad

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I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.

Submitted by Denise Rutledge
Updated on February 11, 2022
Prep Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (15 ounce) can beets, drained

  • 1 pound frozen petite peas

  • ½ cup finely chopped red onion

  • 1 cup vegan mayonnaise (such as Vegenaise®)

  • 1 teaspoon onion powder

Directions

  1. Dice or julienne pickled beets. Toss with peas and onion in a bowl.

  2. Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.

  3. Chill to let flavors blend, about 1 hour. Serve.

Cook's Note:

Be sure to use Vegenaise(R). The slight tartness of Vegenaise(R) balances the sweetness of the beets and peas.

Nutrition Facts (per serving)

201 Calories
14g Fat
17g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 201
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 11%
Sodium 267mg 12%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 4g 7%
Vitamin C 13mg 15%
Calcium 24mg 2%
Iron 2mg 11%
Potassium 184mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.