According to Fresh N' Grill: Yes, if you substitute honey with a vegan alternative like maple syrup.

Pea and Beet Salad

Name: Pea and Beet Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 cups fresh peas (or frozen, thawed); 3 medium beets (roasted and diced); 1/2 cup red onion (thinly sliced); 1/4 cup fresh dill (chopped); 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; to taste salt and pepper

65 min 4 servings Easy

All Recipes

Pea and Beet Salad

A refreshing salad combining the sweetness of beets with the crispness of peas. Perfect for a light lunch or a vibrant side dish.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Easy

This Pea and Beet Salad is a colourful and nutritious addition to any meal. The sweetness of roasted beets combined with the crispness of peas creates a delightful contrast in textures and flavours. Beets are not only rich in colour but also packed with essential nutrients, making this dish both visually appealing and healthy. Peas add a fresh and vibrant touch, ensuring each bite is as refreshing as the last.

Instructions

Prepare the beets

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45 minutes or until tender. Let cool, then peel and dice.

Pro tip: Roasting enhances the natural sweetness of the beets.

Cook the peas

Bring a pot of salted water to a boil. Add the peas and cook for 2-3 minutes until bright green and tender. Drain and immerse in ice water to stop the cooking process.

Pro tip: This method helps maintain the peas' vibrant colour.

Prepare the dressing

In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, and a pinch of salt and pepper.

Pro tip: Adjust the seasoning to your taste.

Assemble the salad

In a large bowl, combine the roasted beets, cooked peas, red onion, and dill. Pour the dressing over the salad and toss gently to combine.

Pro tip: Toss just before serving to keep the salad fresh.

Taste and adjust

Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or vinegar to taste.

Serve

Transfer the salad to a serving dish and enjoy immediately as a side or a light main course.

Pro tip: Garnish with additional dill if desired.

💡

Tips & Tricks

Use fresh or frozen peas for the best texture.
Roast the beets ahead of time to save preparation time.
Toss the salad just before serving to keep it crisp.
Garnish with fresh herbs for added colour and flavour.

Frequently Asked Questions

Can I use canned beets instead of fresh?

Yes, you can use canned beets. Ensure they are well-drained and rinsed before dicing.

How long can the salad be stored?

Store the salad in an airtight container in the refrigerator for up to two days.

Can I add other vegetables?

Certainly! Cucumbers or radishes would add great crunch and flavour.

Is this salad vegan?

Yes, if you substitute honey with a vegan alternative like maple syrup.

Can I make this salad ahead of time?

Yes, prepare all components and store separately. Combine and dress just before serving.

Serving Suggestions

Serve this salad chilled for the best experience. It pairs wonderfully with grilled meats or can stand alone as a light lunch. Make ahead by preparing the components separately and combining them just before serving. Store any leftovers in an airtight container in the fridge for up to two days, but note that the beets may colour the peas over time.

Nutrition per serving

180

Calories

Protein

Fat

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