This split pigeon peas and red beet salad is an easy vegan recipe, using an orange turmeric dressing, no oil, and optionally fresh herbs and hot sauce.
I wanted to make a variation from the usual salads and thought about two things: one, something nutritious, vegan and oil free. Two, something good. I happened to have some split pigeon peas which could make a nice base for a salad, and all that was needed was some vegetable, and a dressing.
Beets are wonderful companions to dishes, as they can provide a bit of sweetness and a juicy addition to rice and other grains like lentils, or, split pigeon peas.
The dressing, an orange turmeric sauce, uses no oil and no salt, and added a little more juiciness. Give it a try !
Split pigeon peas and red beet salad (oil-free)
This split pigeon peas and red beet salad is an easy vegan recipe, using an orange turmeric dressing, no oil, and optionally fresh herbs and hot sauce.
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Servings: 2 people
Calories: 636kcal
Ingredients
- 1 beet
- 12 oz cooked split pigeon peas
- 1 orange
- 1 tsp turmeric powder
- Fresh herbs optional for decoration: parsley, cilantro
- Hot sauce optional: sriracha, tabasco sauce
Instructions
- Cook the pigeon peas as indicated here.
- Bring water to boil and peel, cut and cook the beet for about 20 minutes.
- For each plate, place the strained pigeon peas, add the beet slices and last, the orange turmeric dressing.
- Optional: add fresh herbs and/or hot sauce.
Nutrition
Calories: 636kcal | Carbohydrates: 119g | Protein: 40g | Fat: 3g | Saturated Fat: 1g | Sodium: 178mg | Potassium: 280mg | Fiber: 32g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 36.9mg | Calcium: 130mg | Iron: 6mg
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