Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.
Recipe information
Yield
Serves 4
Ingredients
1/2 onion, chopped
1/4 cup fresh lemon juice
3 tablespoons vegetable oil
1 jalapeño chili, seeded, minced
1 pound red-skinned potatoes
1 pound beets
Preparation
Step 1
Combine onion, lemon juice, oil and jalapeño in large bowl. Set aside.
Step 2
Cook potatoes and beets in separate large saucepans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets. Drain. Cool slightly. Peel and cut into 1/2-inch cubes.
Step 3
Add beets and potatoes to lemon mixture and toss to coat. Season generously with salt and pepper. Serve warm or at room temperature.
