There are a few things that just say spring to me and three of theme are beets, peas, and dill. There are others too that you will probably be seeing over the next few weeks. But, this time I put these three things together and made a Spring Beet and Pea Salad. Now, I know there are people out there who are not fans of these vegetables, but this is really, really good.
And, it is pretty. Well, there is the issue that the peas look a little like blueberries when mixed up with the beets and dressing. But, I assure you that they don’t taste like blueberries. Not that blueberries are bad, but I don’t think they would be a great addition here.
You can cook your beets another way if you like, but I boil mine whole and then the peel slips off easily, and I am not trying to cut up a super tough beet. It is probably not the fastest way to go, but I really think it is the easiest.
Spring Beet and Pea Salad
- 3 large beets, scrubbed and greens removed
- 1 pound green peas – Fresh is best, but frozen will do. I used frozen because I couldn’t find fresh.
- 1/2 cup dill pickle relish
- 1 6 ounce container fat-free Greek yogurt
- 1/3 cup mayonnaise
- 2 clove garlic, minced
- 1 tablespoon fresh dill, chopped plus more to garnish if desired
- 1/4 teaspoon salt (This is for the dressing. You may want to add more salt to the salad when it is done.)
- Place beets in a medium pot and cover with water. Bring to a boil and boil until beets are fork tender.
- When beets are cool enough to handle, peel and cube them.
- Add peas to a medium pot (I used the same one I used for the beets, but rinsed it out first.) and cover with water. Bring to a boil and then remove from heat and drain. You just want to barely cook them, so that they don’t get mushy.
- Allow peas and beets to cool.
- Meanwhile, stir together remaining ingredients except pickles and refrigerate until peas and beets are cool.
- When everything is cool, stir gently stir together beets, peas, pickles, and dressing.