Ethiopian Beet & Potato Salad

Meg Dolan's Note:

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 lb waxy potato (such as yukon gold, red or pink)
• 1 lb beet (I usually use mid-size dark red beets)
• ½ medium size red onion
• 1 jalapeno (can use more for higher heat)
• 1 lemon, juice of
• 1 tablespoon olive oil

Directions:

1. Wash and boil the beets until tender, 45-60 minutes depending on size. Wash and boil the potatoes until tender, 30-40 minutes depending on size. Chill both with cold water and slip the skins off. Slice beets and potatoes to 1/4" thickness. Finely mince the jalapeno. Thinly slice the red onion. Toss all ingredients in a bowl and serve chilled.