Today is the first day of spring, and the warmer weather we have been having lately has me longing for lighter dishes, preferably ones that require little to no cooking and can be served chilled or at room temperature. I recently found a recipe for Spring Beet and Pea Salad that meets these requirements with a little modification. I made preparation much easier by substituting unsalted canned beets for fresh ones (I am not thrilled about ending up with red-dyed hands after preparing fresh beets). The salad is substantial enough to serve as a light lunch, especially if some crumbled queso fresco or feta cheese and/or even perhaps diced ham is added. And best of all is the fact that the rather somber combination of dark red beets and medium green peas becomes a gloriously pink springlike concoction when the white dressing is added!
Spring Beet and Pea Salad
1/2 C. dill relish
1 carton (6 oz.) fat-free plain Greek yogurt
1/3 C. mayonnaise (I used low-fat)
2 cloves garlic, minced
1 tsp. dried dill (or 1 T. minced fresh dill)
1/4 tsp. salt
2 cans (15 oz. each) unsalted sliced beets, drained and diced
1 bag (16 oz.) frozen peas, thawed
Combine the first six ingredients in a medium bowl. Stir the beets and peas together in a large bowl. Gently fold in the dressing until the mixture is uniformly pink. Refrigerate until ready to serve. Serves 6.