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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.
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 636 kcal
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
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.
Calories: 636 kcal | Carbohydrates: 119 g | Protein: 40 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 178 mg | Potassium: 280 mg | Fiber: 32 g | Sugar: 14 g | Vitamin A: 150 IU | Vitamin C: 36.9 mg | Calcium: 130 mg | Iron: 6 mg