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


  • 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
  • 1
    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


  1. Wash 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.
  2. Meanwhile, 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.
  3. While 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.
  4. Toast 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.
  5. This 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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