Split pigeon peas and red beets 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.

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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Course: Salad

Cuisine: Low fat, Vegan

Keyword: beet, oil-free, split pigeon peas

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2 people

Calories: 636kcal

Author: Nicolas Pujol

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