A healthy and tasty summer salad with beets and black-eyed peas.
When water comes to a boil, reduce the flame to medium and cook until peas are soft yet firm, about 20 minutes.
While peas are cooking, wash beetroot, cut the ends and cut into 4 pieces. In a saucepan cook or steam beetroot until soft, about 20-25 minutes. I prefer steaming.
Serve immediately or refrigerate until ready to serve.