# Greek Fava with Roasted Beet Salad

A classic Greek combination - creamy split pea puree topped with sweet roasted beets, brightened with lime and chili.

## Ingredients

### Fava puree
- 500g yellow split peas (Φάβα) - from food3 storage
- 1 medium onion, quartered
- 2 garlic cloves, whole
- 1 bay leaf
- 1 liter water (add more if needed)
- 4-5 tbsp olive oil
- Salt to taste

### Roasted beets
- 2-3 medium red beets
- 1 tbsp olive oil
- Salt

### Topping
- Juice of 1 lime
- Fresh chili, thinly sliced (to taste)
- 2-3 tbsp extra virgin olive oil
- Fresh parsley or dill (optional)
- Capers (from food3: Κάπαρη ανθός σε άλμη)

## Instructions

### 0. Soak the peas (optional but recommended)

1. Rinse the split peas and place in a bowl with plenty of cold water.
2. Soak for 4-8 hours or overnight.
3. Drain and rinse before cooking.

**Why soak?** While split peas don't strictly require soaking like whole legumes, soaking reduces cooking time by 15-20 minutes and improves digestibility. For older/expired peas, soaking is strongly recommended as they may take longer to soften.

### 1. Cook the fava (30-45 minutes if soaked, 45-60 if not)

1. Rinse the split peas thoroughly under cold water (if not already soaked).
2. Place in a pot with the onion, garlic, and bay leaf.
3. Add water to cover by about 3cm.
4. Bring to a boil, then reduce heat to medium-low.
5. Skim off any foam that rises to the surface.
6. Simmer uncovered for 45-60 minutes, stirring occasionally.
7. Add more water if it gets too thick before the peas are soft.
8. The fava is ready when the peas have completely broken down into a thick puree.
9. Remove bay leaf. Blend with a stick blender or mash well.
10. Stir in olive oil and salt to taste.
11. The consistency should be like thick hummus - add water if too thick.

### 2. Roast the beets (45-60 minutes)

1. Preheat oven to 200°C.
2. Wash beets, trim tops and roots.
3. Wrap each beet in aluminum foil with a drizzle of oil and pinch of salt.
4. Roast until tender when pierced with a knife (45-60 min depending on size).
5. Let cool slightly, then peel (the skin slides off easily when warm).
6. Cut into wedges or 1cm cubes.

**Time-saving tip**: Start the beets first, as they take about the same time as the fava.

### 3. Assemble

1. Spread warm fava on a serving plate, creating a slight well in the center.
2. Arrange beet pieces on top.
3. Drizzle generously with olive oil.
4. Squeeze lime juice over everything.
5. Scatter sliced fresh chili on top.
6. Add a few capers for briny contrast.
7. Finish with fresh herbs if available.

## Serving suggestions

- Serve warm or at room temperature
- Accompany with crusty bread for scooping
- Goes well with the Romanian Tocană (cabbage stew) as a side
- Pairs with white wine or ouzo

## Notes

- Split peas well past their best-before date are typically fine if stored dry - they may just need longer cooking time
- Leftovers keep 3-4 days refrigerated; reheat with a splash of water
- Traditional Greek fava uses no garlic, but it adds depth - omit if you prefer authentic

## Items used from inventory

- ID:fava-greek - Φάβα κομμένη Λάρισας (bb:2025-12)
- ID:capers-greek - Κάπαρη ανθός σε άλμη (bb:2026-05)