Potatoes With Pickled Beets & Lime Vinaigrette (ye’denich be’kaysir atakilt)
July 11, 2017
Categories: Salads, Potato Salad, Vegetable Salad, Side Dishes, Vegetables, Beet, Potatoes , African, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Refrigerator, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"I'm looking for Ethiopian recipes that have ingredients and/or methods that are somewhat familiar to me. I make a beet salad with potatoes, so this appealed to me a lot! (I used golden beets - your choice of color!)"
- Serving Size: 1 (213.3 g)
- Calories 239.1
- Total Fat - 13.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 397.7 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 4.4 g
- Sugars - 7.9 g
- Protein - 3.3 g
- Calcium - 27.8 mg
- Iron - 1.2 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg
Put the oil, lime juice, mustard, agave nectar, and salt in a medium bowl and stir well to combine.
Add the beets and onion and stir gently to combine. Cover and let marinate in the refrigerator for 1-12 hours.
Put the potatoes in a large bowl and add the beet mixture.
Stir gently to combine.
Season to taste with pepper and additional salt, if desired. Cover and chill before serving.
Garnish with parsley.
Tips & Variations
- You'll need to have cooked potatoes and cooked/roasted beets ready when you start.
- Cooking time is actually chilling time.