Tuesday, April 26, 2011
Beet and Black Eyed Pea Salad
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 (1 ounce) crumbled feta cheese
2 tablespoons chopped pecans, toasted
2 tablespoons chopped fresh parsley
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. (Go easy on the orange rind)
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.