Ethiopian Beet & Potato Salad

Name: Ethiopian Beet &amp; Potato Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 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

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 7

Cost: $1.61 /serving

Author : Meg Dolan

african low protein vegan

Ingredients

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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 onion1 jalapeno (can use more for higher heat)1 lemon, juice of1 tablespoon olive oil

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Instructions

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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.