ETHIOPIAN BEET & POTATO SALAD

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Ethiopian Beet & Potato Salad image

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

Provided by Meg Dolan

Categories     Ethiopian

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 118, Fat 2.5, SaturatedFat 0.4, Sodium 63.3, Carbohydrate 22.5, Fiber 3.4, Sugar 7.3, Protein 3

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