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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.
Ingredients
- 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
Step 1
Dice or julienne pickled beets. Toss with peas and onion in a bowl.
Step 2
Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 201 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 11% |
| Sodium267mg | 12% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber4g | 13% |
| Total Sugars8g | |
| Protein4g | |
| Vitamin C13mg | 66% |
| Calcium24mg | 2% |
| Iron2mg | 11% |
| Potassium184mg | 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.
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