ETHIOPIAN BEET & POTATO SALAD
A wonderful Ethiopian salad with a refreshingly cool lemony character and a cheerful pink and purple appearance.
Provided by Lori Loucas
Categories Potatoes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid and remove skins with a paper towel. Cut into bite sized pieces.
- 2. Meanwhile, in a separate saucepan, gently simmer the potatoes for 20 - 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.
- 3. While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade.
- 4. Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine.
- 5. This can be made a day or two in advance. Keep tightly covered in the refrigerator.
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Calie Ramirez
[email protected]I can't wait to try this salad. It looks so delicious!
Jampur pakistani (Journalist)
[email protected]This salad is a great way to add some variety to your weekly meal plan.
Majid chandio
[email protected]I'm always looking for new and exciting salad recipes. This one definitely fits the bill!
Johana & Eddy Lascano- Rodriguez
[email protected]This salad is a great way to use up leftover beets and potatoes.
Sher zaman Khan
[email protected]I love that this salad is vegan and gluten-free. It's a great option for people with dietary restrictions.
Thimira Keshan
[email protected]This salad is a great way to get kids to eat their vegetables.
Technology boy
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Mahnaz Awara
[email protected]This salad is a great way to add some color and flavor to your lunch or dinner.
Chdiebere Sabastine
[email protected]I love the unique flavor of this salad. It's unlike anything I've ever had before.
Shahmeer Mustafa
[email protected]This salad is so versatile. I've served it as a side dish, a main course, and even a snack.
Glen Wolford
[email protected]I served this salad at a potluck and it was a hit! Everyone loved it.
Issah K
[email protected]This salad is a great make-ahead dish. I made it the night before a party and it was even better the next day.
Ridge Foster
[email protected]I'm not a big fan of beets, but I loved this salad! The dressing really mellows out the beet flavor.
Mark Corbett
[email protected]This salad is a great way to use up leftover beets and potatoes. I always have some on hand, so it's a great way to clean out my fridge.
Debashis Roy
[email protected]I love that this salad is made with healthy ingredients. It's a great way to get my daily dose of fruits and vegetables.
Md Am Amin
[email protected]The dressing is amazing! It's the perfect balance of sweet, tangy, and savory.
Kris Scott
[email protected]This salad is so easy to make. I was able to whip it up in just a few minutes.
Cynthia Musah
[email protected]I love the vibrant colors of this salad. The beets and potatoes add a beautiful pop of color to any plate.
Bobby Monigold
[email protected]This beet and potato salad is a delicious and refreshing side dish. The combination of sweet beets, tangy potatoes, and flavorful dressing is perfect for a summer gathering.