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.
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