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.
Provided by Meg Dolan
Categories Ethiopian
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
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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