This root vegetable salad is a staple across many Latin countries, with nearly every family putting their own spin on it. This version keeps things simple and classic — tender potatoes, beets, and carrots tossed with green peas and creamy vegan mayo — making it a great base recipe to build on however you like.

It's colorful, comforting, and works just as well as a side dish as it does a light meal on its own.

Watch the full recipe video here

Why Cooking Order Matters for This Salad

Potatoes, beets, and carrots all cook at different rates, so boiling them together in one pot takes a bit of attention. Layering the vegetables — beets on the bottom, then potatoes, then carrots — and pulling each one out as soon as it's fork-tender keeps every vegetable perfectly cooked instead of some turning mushy while others are still firm.

Ingredients

• 1 pound russet potatoes
• 2 medium beets
• 3 carrots
• ½ cup frozen green peas
• ½ cup or more vegan mayo, to taste
• Salt and pepper, to taste
• Olive oil

How to Make Potato, Beet & Carrot Salad

1. Cook the root vegetables.
In a large pot, layer the vegetables with beets on the bottom, then potatoes, then carrots on top. Add water until fully covered and bring to a boil. Cook until fork-tender, checking constantly — carrots usually finish first — and remove each vegetable as soon as it's done. Keep a pot of hot water nearby to top off the cooking pot, since the vegetables need to stay fully submerged for even cooking.

2. Cook the peas.
In a small pot, bring water to a boil with a pinch of salt. Cook the green peas for 7–9 minutes, then drain and rinse with cool water.

3. Prep the vegetables.
Once the root vegetables have cooled slightly, peel off the skins and cut everything into cubes. Place in a large bowl with the peas.

4. Season.
Add 1–2 tablespoons of olive oil, a pinch of salt and pepper, and about ½ cup of vegan mayo, or to taste.

5. Mix and serve.
Mix well, adjust seasoning as needed, and serve. This salad can also be refrigerated and enjoyed cold.

Recipe Tips

• Keep vegetables submerged: Have extra boiling water on hand to top off the pot, since exposed vegetables cook unevenly.
• Peel while warm: The skins come off root vegetables much more easily while they're still warm, rather than fully cooled.
• Customize it: Shredded cabbage adds crunch, edamame or chickpeas boost protein, and walnuts, pecans, or avocado all make great additions. A vinaigrette and seeds work well as an alternative to the mayo-based dressing.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, it keeps well in the fridge for a few days and is traditionally enjoyed cold, making it a great make-ahead dish.

Why do the beets turn the whole salad pink?
Beet juice bleeds into the other vegetables once everything is mixed together, which is normal and part of the dish's traditional look.

Can I use a dressing other than mayo?
Yes, a simple vinaigrette works well as a lighter alternative to the creamy mayo-based dressing.