Ethiopian Beet & Potato Salad

Lori Loucas


A wonderful Ethiopian salad with a refreshingly cool lemony character and a cheerful pink and purple appearance.

★★★★☆ 3 votes
15 Min
45 Min
Stove Top


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1 lb
yellow potatoes, peeled and diced
1 lb
red beets
1/4 c
fresh lemon juice
2 Tbsp
peanut oil
1/2 medium
onion (yellow or red), finely diced
jalapeño chile, seeded and finely diced
1/4 tsp
kosher salt, to taste
1/4 tsp
yellow mustard seeds
1 pinch
fenugreek powder

How to Make Ethiopian Beet & Potato Salad


  • 1Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid and remove skins with a paper towel. Cut into bite sized pieces.
  • 2Meanwhile, in a separate saucepan, gently simmer the potatoes for 20 – 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.
  • 3While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade.
  • 4Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine.
  • 5This can be made a day or two in advance. Keep tightly covered in the refrigerator.

Printable Recipe Card

About Ethiopian Beet & Potato Salad

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Gluten-Free, Vegan
Hashtag: #Ethiopia

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