Name: Ethiopian Beet & Potato Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
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

Recipe by Meg Dolan

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

Ready In:: 1hr
Serves:
Units:

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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

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.

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