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5 from 1 vote

Vegan Beet Salad with Back Eyed Peas & Lime Chilli Dressing

A vegan beet salad that will have your taste buds singing and hearty enough to keep you full and satisfied for hours. perfect for BBQs, pot lucks & picnics.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: Asian
Keyword: beetroot, make ahead salad
Difficulty: Capable Cooks
Diet: dairy free, Gluten free, Vegan, Vegetarian,
Servings: 4 as a side
Calories: 350kcal

Ingredients

For the salad

  • 250 grams raw beetroot (approximately 2 medium beets)
  • 400 grams black eyed beans (tinned or boil your own)1
  • 1 small onion
  • ½ cup coriander (cilantro) leaves
  • ½ cup mint leaves
  • 1 tablespoon lime zest (approximatel 2 limes)
  • 1 tablespoon sesame seeds (toasted)

For the dressing

  • cup olive oil
  • ½ teaspoon sesame oil
  • ¼ cup lime juice (approximately 2 large limes)
  • 1 small garlic clove (minced)
  • ¼ teaspoon chilli powder (or more if you like it hot)

For the garnish

  • 1 tablespoon sesame seeds (toasted)
  • 1 long red chilli (sliced on the diagonal)

Instructions

To roast the beetroots

  • Preheat your oven to 250°C.
  • It is always a good idea to wear gloves when working with beetroots, unless you like pink hands!
  • Cut off the leaves2 leaving about 3cm of the stem, then trim the roots of the beetroots. Scrub them thoroughly to remove any dirt. Place the beets in heavy-duty foil (I like to coat them with olive oil and season them with salt for some added flavour), and fold the ends tightly to seal.
  • Place in a baking tray and place in the middle section of your oven, roast until soft (approximately 40-60 minutes).
  • To test if beets are done, remove the foil packet from the oven, carefully open foil to prevent getting burned by escaping steam, and prick the largest beet in the middle with a fork, it should come out easily.
  • When the beetroots are done, Peel beets with your fingers, as soon as they are cool enough to handle. Skins should slip off,if resistant, use a paring knife or vegetable peeler.l. Chop into a large dice then place in a mixing bowl.

For the salad

  • If you are using tinned black eyed peas simply drain in a colander and rinse well under cold water. Transfer to your mixing bowl.
  • Peel the onion, remove the tops and bottoms and chop into a fine dice, transfer to your mixing bowl.
  • Wash your mint and coriander leaves, spin in a salad spinner to remove excess water. Roughly chop the leaves and add them to your mixing bowl, along with the lime zest and sesame seeds.
  • Place all your dressing ingredients in a glass jar and shake until emulsified.
  • Pour the dressing over the salad, season with salt and pepper, mix well until combined. Taste your salad and adjust seasonings according to your taste.
  • Arrange your salad in a salad bowl, scatter the sesame seeds and chilli on top, then serve.

Notes

  1. To boil your own black-eyed peas, use approximately 200 grams of dried peas to make up 400 grams of cooked. Place the peas in a small saucepan, cover with water, add some salt and cook until soft (approximately 30 minutes).
  2. If your leaves are not damaged and look fresh you can keep them to add to your next green salad mix. Alternatively, I like to first boil them and make them into a salad with red wine vinegar and olive oil. In a pot of boiling, salted water, add the stems and boil until tender (approximately 10 minutes), then add the leaves and boil for an additional 5 minutes. Drain well add some red wine vinegar, olive oil, salt and pepper, then mix until combined.

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Sodium: 60mg | Potassium: 588mg | Fiber: 10g | Sugar: 9g | Vitamin A: 460IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 4mg