Ethiopian Beet Salad
One of our local Ethiopian restaurant (Rash Dashen in Chicago) serves an amazing beet salad that I am trying to replicate. The beets are marinated in what they call a "tangy dressing," and there are cooked potatoes and onions. Any clue what this is? Is there a traditional Ethiopian beet salad that I should know about?
Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.
•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
Combine onion, lemon juice, oil and jalapeño in large bowl. Set aside.
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.
Add beets and potatoes to lemon mixture and toss to coat. Season generously with salt and pepper. Serve warm or at room temperature.