Skip to main content
Epicurious
Bon Appétit

Beet-Potato Salad with Lemon

3.2

(7)

Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.

Recipe information

  • Yield

    Serves 4

Ingredients

1/2 onion, chopped
1/4 cup fresh lemon juice
3 tablespoons vegetable oil
1 jalapeño chili, seeded, minced
1 pound red-skinned potatoes
1 pound beets

Preparation

  1. Step 1

    Combine onion, lemon juice, oil and jalapeño in large bowl. Set aside.

    Step 2

    Cook potatoes and beets in separate large saucepans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets. Drain. Cool slightly. Peel and cut into 1/2-inch cubes.

    Step 3

    Add beets and potatoes to lemon mixture and toss to coat. Season generously with salt and pepper. Serve warm or at room temperature.

TagsPotato SaladSaladBeetRoot VegetableVegetableRed Skin PotatoPotatoSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSimmerJuneteenthBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broken Lasagna Noodle Soup With Spinach
This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.