Beet and Potato Salad
This Beet and Potato Salad is a yummy side dish from Ethiopia. It is both vegetarian and vegan, is perfect for balancing out the spiciness of an Ethiopian meal, and can be served either warm or cold.
Servings 6 servings
Calories 112kcal
Ingredients
- 3 Medium sized beets
- 2 tsp salt divided
- 5 medium gold potatoes, peeled and ch
- 1 yellow onion chopped
- 1 ½ tsp ginger
- 2 tsp garlic
- ¼ cup vegetable oil
- 1 tsp ground mustard
Instructions
- Cut the greens and most of the tail off of the beets. Fill a large pot with water and add the beets, making sure that the water covers the top of them. Turn the stove to high heat, and boil for about 35-40 minutes or until the beets are fork tender. For a quicker solution, you can also cook them in the Instant Pot (instructions in the notes section of the recipe card).
- Peel the golden potatoes. Cut them in half, then cut each half into sixths (each potato should be about 12 pieces).
- In a separate, large pot, add water and about 1 tsp salt and bring the water to a boil. Add the potatoes into the water and cook, uncovered for about 10-12 minutes, until the potatoes are fork tender.
- When the beets are done, run them under water to cool them off. Use your hands to peel away the skin of the beet. Cut each beet into bite sized pieces.
- In a large skillet, add the vegetable oil and the chopped onion. Heat until the onion begins to cook and turn translucent.
- Then add the ginger, garlic, ½ tsp salt and ground mustard into the onions and stir to combine.
- Once this mixture becomes fragrant, add the cooked potatoes and beets. Stir until they are fully coated with the onion and seasonings.
- Remove to a separate bowl and season with more salt to taste. Serve chilled (traditional) or warm. Enjoy!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.
- Beets: Do not peel the beets before cooking. The skin is so much easier to get off of the beets once the beets have been cooked completely.
- Potatoes: I used medium-sized golden potatoes. Make sure that you peel the potatoes before cooking (though you also can leave the peel on if preferred).2 tsp salt, divided
- Onion: I used a sweet, medium yellow onion.
- Ginger: Use a spoon to peel the skin off of the fresh ginger root. You can then grate it on a cheese grater or even a zester to get the ginger pulp that you will put in the recipe.
- Others: Garlic, vegetable oil, ground mustard
- Large Pot (2)/Large Skillet: My very favorite pots and pans set is my Cuisinart set. You can buy them online!
- Knife Set: You will need a sharp knife to cut the potatoes and the beets.
- Cutting Board: You will need a cutting board to cut the potatoes and the beets.
- Instant Pot Instructions: You can easily cook your beets in an Instant Pot if you’d prefer. To do this, add the beets onto the trivet and set the timer for 20-25 minutes, depending on the size. The larger the beets, the longer the cook time. At the end of the timer, perform a quick release. If you open the lid and the beets aren’t soft enough, put the lid back on and cook for another 5 minutes. Once the beets have cooled, use your fingers to remove the skin. It should slide off very easily!
- Some versions of this recipe also call for lemon juice. You can add this for an extra touch of freshness if you wish.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 808mg | Potassium: 169mg | Fiber: 2g | Sugar: 4g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg