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Recipe: Beet and Pea Salad

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.

Beet And Pea Salad Ingredients

  • 1 (15 ounce) can beets, drained

  • 1 pound frozen petite peas

  • cup finely chopped red onion

  • 1 cup vegan mayonnaise (such as Vegenaise)

  • 1 teaspoon onion powder

How to Make Beet And Pea Salad

  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.

Beet And Pea Salad Nutritions

  • Calories: 200.8 calories

  • Carbohydrate: 17.2 g

  • Cholesterol:

  • Fat: 13.7 g

  • Fiber: 3.5 g

  • Protein: 3.6 g

  • SaturatedFat: 2.2 g

  • ServingSize:

  • Sodium: 266.5 mg

  • Sugar: 8.2 g

  • TransFat:

  • UnsaturatedFat:

Source: Beet and Pea Salad

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