Beets salad with egg, pickles and peas is a recipe for a simple salad that can be prepared in 15 minutes, assuming that you use already cooked beets. However, if you have to cook the beets when making the salad, the time needed to prepare it will obviously be slightly longer. This salad contains unsophisticated ingredients that are available in any store. The four basic ingredients of this salad are beetroot, pickles, eggs and canned peas. Additionally, I seasoned the salad with salt and pepper to taste and added grainy mustard, fresh dill, mayonnaise and Greek yoghurt. This beetroot salad is perfect served at any party, on a holiday table or for any other occasion. I encourage you to try the recipe for beets salad and enjoy.
Ingredients for beets salad.
- 700 g cooked beetroot
- 240 g canned peas
- 2 tablespoons of mayonnaise
- 3 tablespoons of Greek yoghurt
- 150 g pickles
- 3/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of dill
- 4 hard-boiled eggs
- 1 teaspoon of grainy mustard
How to make beets salad.
Grate the cooked beetroots, hard-boiled eggs and pickles on a large-hole grater. Add canned peas, salt, pepper, chopped dill, mustard, mayonnaise and Greek yoghurt. Mix. Keep the salad in the refrigerator before serving.
Good to know when making beets salad.
The beetroot should be cooked with the skin on. Depending on the size of the beets, their cooking time is between an hour and an hour and a half. A faster solution is to buy cooked and ready-to-use beets. It is a good idea to wear gloves when grating the beets so as not to get beetroot juice on your hands.
I boiled the eggs for 9 minutes.
You can replace the fresh dill with parsley or chives.
I added the pickles with the skin, I did not peel them.
Do you like salads with beetroot? If so, try our recipe for Fried beetroot.