Beet And Black-Eyed Pea Salad - cooking recipe

Ingredients
    1 cup dried black-eyed peas
    1/3 cup rice vinegar
    2 tablespoons olive oil
    2 tablespoons spicy brown mustard
    2 teaspoons sugar
    1 teaspoon grated orange rind
    1/2 teaspoon salt
    7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
    1/4 cup crumbled feta cheese
    2 tablespoons chopped pecans, toasted
    2 tablespoons chopped fresh parsley
Preparation
    Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes.
    Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.
    Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
    Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
    Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.

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