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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Emmans chidera
[email protected]This salad is a waste of time and ingredients.
Jniya Adam
[email protected]I would not recommend this recipe to anyone.
Asif Bodla
[email protected]This salad is not worth the effort. It's just a bunch of boiled vegetables with a bland dressing.
Mary Mensah
[email protected]I found this salad to be a bit bland. I would recommend adding more spices or herbs.
Liyah_cheezy_cheezy0
[email protected]This salad is a bit too spicy for my taste. I would recommend using less cayenne pepper.
Sehar Pervaiz
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The dressing is so good that it masks the beet flavor.
Larry Honeycutt
[email protected]This salad is a great way to get your daily dose of vegetables.
Saqib Abood
[email protected]I love the crunch of the beets and potatoes in this salad. It's a great contrast to the soft and creamy dressing.
Malik Seidu
[email protected]This salad is a great make-ahead dish. I often make it the night before a party or gathering.
Akbur ail
[email protected]I've made this salad several times now and it's always a hit. My friends and family love it!
Toby Mitchell
[email protected]The dressing for this salad is simply perfect. It's tangy, sweet, and savory all at the same time.
Islamabad capital
[email protected]This salad is a great way to use up leftover beets and potatoes. I always have a few of each lying around, so it's nice to have a recipe that uses them both.
robert garcia
[email protected]I love the vibrant color of this salad! It's so inviting and makes me want to dig in.
Michael Dugan
[email protected]This Ethiopian beet and potato salad is a delicious and refreshing dish that is perfect for any occasion. The combination of beets, potatoes, and spices is simply divine.