Yes, I eat them as complete meals, usually. Very hearty.
I can’t find a link to the beet salad, but it’s:
For the salad:
1 cup dried black-eyed peas, cooked as usual, drained
7 cups beets (about 2.5 lbs) peeled, chopped coarsely, and steamed (takes about 20-25 mins, depending on size), drained
(I had less beets this time, but it works.)
1/2 cup crumbled feta
1/4 cup toasted chopped pecans
1/4 cup chopped fresh parsley
For the vinaigrette:
1/3 cup rice vinegar (or apple cider vinegar with a little honey or sugar)
2 T olive oil
2 T spicy brown mustard
2 t Sugar (or honey)
1 t grated orange rind (this is the clincher)
1/2 t salt
For a nice presentation, spread the beets on a platter, top with the beans, then sprinkle with the cheese, pecans and parsley and pour the vinaigrette over. Or just toss it all if you don’t mind the beans getting pink. 
This is just for us, so that’s what I do.
And here’s the lentil one:
I up the feta and parsley, it’s a really forgiving recipe. But it says to cook the lentils way longer than needed. I think today it was 11 minutes, you don’t want them to get all mushy.
