Food Friday: Ethiopian Beet & Potato Salad

Ingredients

• 60ml lemon juice (4T or ¼ c)
• 1 small or ½ medium red onion, finely chopped
• 1–2 hot chilli peppers (jalapeño or other), seeded and minced
• 45ml vegetable oil (3T)
• 4 medium-sized beets, washed
• 4 medium-sized potatoes, scrubbed, skins on

Directions

1. Combine lemon juice, chopped red onion, jalapeño and vegetable oil in a bowl. Set aside.
2. Cook beets and potatoes in separate pots until soft. (Appx 20 minutes for potatoes, appx 30–40 minutes for beets.) (You need separate pots or your potatoes will turn bright pink!)
3. Remove vegetables from heat. Peel beets but leave the skins on the potatoes. Cut into bite-sized pieces.
4. Add vegetables to lemon juice mixture. Season with salt and pepper. Stir.
5. Serve hot or at room temperature (but not cold or the flavours will be dulled). Enjoy!

(By the way, Justice, I found an internet site with tons of beet recipes if you’re running out of ideas!)