How to make Ethiopian Beetroot & Potato Salad

beetroots

🥗Healthier: sweet potatoes

💰Cheaper: cooked carrots

Sweet potatoes add a similar sweetness and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice brightens flavor with less acidity.

Boil beetroots until tender, about 30-40 minutes, then cool and peel.

Boil potatoes until fork-tender, about 15-20 minutes, then cool and dice.

Boil carrots until tender, about 5-7 minutes, then cool and chop.

Finely chop onions and green chilies.

In a large bowl, combine beetroots, potatoes, carrots, onions, and green chilies.

Add chopped parsley, lemon juice, and olive oil to the bowl.

Season with salt, black pepper, and cumin to taste.

Mix gently to combine all ingredients without mashing the beets.

Let the salad chill in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Spice Level: