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:
1hr
Serves:
Units:

ingredients

  • 1 lb waxy potato (such as yukon gold, red or pink)
  • 1 lb beet (I usually use mid-size dark red beets)
  • 12 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Meg Dolan
Contributor
@Meg Dolan
Contributor
"I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Meg Dolan
    I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it.
Advertisement