Ethiopian Beet & Potato Salad

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  lb  waxy potato (such as yukon gold, red or pink)
• 1  lb beet (I usually use mid-size dark red beets)
• 1⁄2 medium  size red onion
• 1  jalapeno (can use more for higher heat)
• 1  lemon, juice of
• 1  tablespoon olive oil

Directions

1. Wash and boil the beets until tender, 45-60 minutes depending on size. Wash and boil the potatoes until tender, 30-40 minutes depending on size. Chill both with cold water and slip the skins off. Slice beets and potatoes to 1/4" thickness. Finely mince the jalapeno. Thinly slice the red onion. Toss all ingredients in a bowl and serve chilled.