Ethiopian Beet & Potato Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.