Ethiopian Beet & Potato Salad
A vibrant and colorful salad featuring beets and potatoes tossed with a spicy berbere vinaigrette. Dairy-free and refreshing.
Ingredients
- 2 medium Beets
- 2 medium Potatoes
- 1/4 medium Red Onion (thinly sliced)
- 1 small Jalapeno (minced)
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Berbere Spice Blend
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Wrap the 2 medium beets and 2 medium potatoes separately in aluminum foil. Place them on a baking sheet and bake for 45 to 60 minutes, or until the beets and potatoes are tender when pierced with a fork.
- 3Once the beets and potatoes are cool enough to handle, carefully unwrap them. Peel the skin off both the beets and potatoes, then cut them into 1.27 cm cubes.
- 4In a large bowl, combine the cubed beets, cubed potatoes, the 1/4 medium red onion (thinly sliced), and the 1 small jalapeno (minced).
- 5In a separate small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of berbere spice blend, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- 6Pour the prepared vinaigrette over the ingredients in the large bowl. Toss gently with a spoon or spatula to coat everything evenly.
- 7Serve the Ethiopian Beet & Potato Salad chilled or at room temperature.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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