Cook the beets until tender. Let them cool, then peel and cut into small cubes. Peel the potatoes and carrot, cut both into small cubes, and cook them in water with a splash of vinegar (this helps keep them from breaking apart). Watch them closely, then drain and set aside.

In a bowl, combine the cooled vegetables. Add the peas, chopped hard-boiled egg, and, if you like, some chopped pickles or a few black olives. Season with salt and pepper, drizzle with a little oil and vinegar, then add a few tablespoons of mayonnaise and the cream cheese. Mix everything well.

Arrange the salad on a serving platter. Add more mayonnaise on top if you like, or spread it over the surface. Keep refrigerated.

This salad is perfect as a side for cold cuts, roast beef, baked meats, or chicken.