Beet and Black-Eyed Pea Salad


Serves 8
Adapted from Cooking Light Dec. 2001

1 c. dried black-eyed peas / 3 c. canned or cooked b.e. peas
1/3 c. rice vinegar
2 T. olive oil
1 t. dried Italian herbs
½ t. salt
1 T orange juice
2 ½ lbs. Beets
¼ c. (1 oz) crumbled feta
2 T. chopped pecans, toasted
2 T chopped parsley

Cook the peas.
Cover beets with water and boil until tender (about 40 minutes depending on the size of the beets). Let the beets cool a bit then peel and coarsely chop them.
Whisk dressing ingredients together: vinegar, oil, herbs, salt and orange juice.
Arrange the beets on a platter. Top with the peas. Sprinkle with the cheese, pecans and parsley and drizzle the dressing over all.

Green Salad with Sweet Vegetables
Lettuce
¼ cup raw grated beets
¼ cup raw grated carrots
¼ cup corn kernels
¼ cup peas of any kind

Place vegetables over the lettuce. Top with a balsamic vinaigrette to carry on the sweetness.

From: Jessica