Simple Beet + Black Eyed Peas Salad

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.

black eyed pea3


-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

black eyed pea4

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.

black eyed pea2

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.

black eyed pea


About chelseaeva

recipe developer, nutrition guru, food policy geek.
This entry was posted in Dinner, Lunch, Small dish and tagged , , , . Bookmark the permalink.

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