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May 24, 2014 06:38 PM

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?

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  1. Does this sound right?

    It sounds like a great summer side dish.

    1 Reply
    1. re: weezieduzzit

      It sounds close, and I can't wait to try it. Thanks!

    2. From Epicurious:

      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.

      1 Reply
      1. re: angustia

        The one I posted says it's adapted from that one. :) Must be a good one!