Ethiopian Beet Potato Salad Recipes

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

Steps:

• Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
• Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

ETHIOPIAN BEET & POTATO SALAD

Steps:

• 1. Wash 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.
• 2. Meanwhile, 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.
• 3. While 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.
• 4. Toast 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.
• 5. This can be made a day or two in advance. Keep tightly covered in the refrigerator.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

ETHIOPIAN BEET & POTATO SALAD

Steps:

• 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.

ESTONIAN POTATO AND BEETROOT SALAD

Steps:

• Steam the potatoes, beetroot and carrots whole and unpeeled. If they are boiled they become a bit waterlogged and the beets loose a bit of colour.
• Peel the potatoes, carrots and beets, and core and peel the apples.
• Fillet the herring, removing the skin and even the smallest bones.
• Cut everything (except eggs) into tiny cubes.
• Stir sour cream, mustard, salt and sugar together to make a dressing.
• Mix all the ingredients with the sauce, leave covered in the fridge for an hour or two.
• An hour or so before serving remove from fridge and let come to room temperature Chop the eggs finely and scatter over the top of the salad along with the spring onion.

RUSSIAN BEET AND POTATO SALAD

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

ETHIOPIAN POTATO SALAD

Steps:

• Cut potatoes into 2-2 1/2" chunks.
• Bring a large pot of water to boil and add the potatoes.
• Cook about 20 minutes or until fork tender.
• Drain. Rinse potatoes under cold water to stop the cooking process.
• Set aside to cool.
• In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
• Refrigerate at least 3 hours. Keep chilled until just before serving.
• Adjust seasonings, adding more lemon juice, etc. if necessary.
• *NOTE: This potato salad is intended to be scooped up using traditional Ethiopian injera bread (recipes found on this site) or use another similar flatbread such as pita, flour tortillas, chapatis, etc.