When having non-vegans over for dinner, sometimes I feel the need to overcompensate for the lack of meat that I’ll have on the table. Perhaps a hang up from my meat & potato-filled youth, I’m always pleasantly surprised when friends and family don’t bat an eye lash at the “lack” of meat … rather they see the bounty of everything else. I love that.
I mixed together this really simple side dish to accompany a larger meal with friends the other night. I had the “where’s the protein/iron” moment before guests arrived and thus created this salad on the spot as beets and black eyed peas are both decent sources of iron. It was a last minute idea, and turned out really well.
-1 can of organic black eyed peas (if you have time, you could opt for dry beans)
– ¼ red onion
– 1 yellow pepper
– 1-2 fresh beets
For the dressing:
– 1 lemon
– 6 Tbsp olive oil
– salt and pepper to taste
Heat your oven to 400 F to cook the beet(s). Simply spear the beets with a fork – as you would a potato. Place in aluminum foil and put it in the oven for 45 minutes – 1 hour depending on the intensity of your oven.
While the beets are cooking, prepare the other vegetables and the dressing.
For the dressing, juice 1 lemon and whisk together well with the olive oil. Add a generous amount of fresh black pepper and salt (less generous) to taste.
Rinse the black eyed peas really well and set aside. Dice ¼ to ½ of the red onion and the yellow pepper into small pieces.
When the beets are ready, remove from the oven and dice these as well. Add the vegetable ingredients to a bowl and mix well. Slowly add the dressing and continue to mix well. If you have time, allow this salad to sit in the refrigerator for 30 minutes before eating.