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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Creamy black-eyed peas, sweet beets and a tangy viniagrette combine to make a salad fit for anywhere from the Christmas buffet to a late Summer lunch! Ingredients:
7 cups chopped, peeled beets (about 2 1/2 pounds) |
1/3 cup rice-wine vinegar |
2 tablespoons spicy mustard |
2 teaspoons sugar |
1 teaspoon grated lemon rind |
1/2 teaspoon salt |
3 cups cooked black-eyed peas |
Directions:
1. Steam the beets, covered, for 25 minutes or until done.
2. Combine vinegar through salt in a small bowl; stir well with a whisk to blend.
3. Fold together the beets and peas, drizzle dressing overtop.
4. Let sit in fridge 2 hours before serving.
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