Mom Dill's Harlequin Salad

Mom Dill's Harlequin Salad

9 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  JEMD

“This is an easy, quick, and wonderful vegetable salad dish that is so refreshing served ice cold. My mother-in-law had it at every barbeque and if you don't like beets or peas, you will love this as it tastes like neither.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a medium bowl, mix together the peas, beets, onion and salad dressing. Refrigerate until cold, about 30 minutes, before serving.

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Reviews (9)

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I needed beet juice for my pickled eggs and I had no clue what I was going to do with all the left over beets - now there's no doubt in my mind what will happen to them from here on out! My husband and mother couldn't wait for this salad to get really cold before chowing down. I didn't have any canned peas so I used frozen (thawed and drained) and we loved it! I'll bet it's even better with the canned. Thanks for sharing!



What? No 10 stars? I love both beets and peas. I added the onion for the crunch effect (love onions too!). This is wonderful! I have to admit I cheated and took a taste before it was really, really cold. Better when fully chilled. Simple, yet tasty. The only thing I would recommend is to quarter the beets due to size before adding.



Great salad idea! Whodda thunk? I ended up using what I had on hand + added 1 ingedient: Dill. (I wondered where the "dill" in the name of the recipe was) My subs were: Equal parts of sour cream & mayo, mixed & 2+ teaspoons dried dill. (I also added 2 extra Tbs onions- I used fresh, sweet Vidalias.) Even the Skeptics liked this one! Cold is key! JEMD- Thanks for submitting & thank your M-I-L!

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Amount Per Serving (4 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet



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Marinated Beet Salad


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