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Ethiopian Beet & Potato Salad

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Ingredients

Adjust Servings:

	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

Nutritional information

118

Calories

22 g

Calories From Fat

2.5 g

Total Fat

0.4 g

Saturated Fat

0 mg

Cholesterol

63.3 mg

Sodium

22.5 g

Carbs

3.4 g

Dietary Fiber

7.3 g

Sugars

3 g

Protein

130g

Serving Size

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Ethiopian Beet & Potato Salad

Name: Ethiopian Beet & Potato Salad
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6-8
Cuisine: Ethiopian
Ingredients: : 1; : 1; : 1/2; : 1; : 1; : 1

Features:

Cuisine:

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

80 min
Serves 6
Easy

Ingredients

Directions

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

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Steps

Done

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.