Potatoes With Pickled Beets & Lime Vinaigrette (ye’denich be’kaysir atakilt)

"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!)"

Original recipe yields 5 servings


  • 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

Step 1

Put the oil, lime juice, mustard, agave nectar, and salt in a medium bowl and stir well to combine.

Step 2

Add the beets and onion and stir gently to combine. Cover and let marinate in the refrigerator for 1-12 hours.

Step 3

Put the potatoes in a large bowl and add the beet mixture.

Step 4

Stir gently to combine.

Step 5

Season to taste with pepper and additional salt, if desired. Cover and chill before serving.

Step 6

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.



We love beets and potatoes, so this was a great dish for us. I added some extra lime, cut back on the mustard (personal preference) and added a little ground coriander to this and it came out really good.

review by:
(16 Oct 2017)


Excellent! I made this with red beets, which of course turned everything pink. Next time - going with your idea of yellow beets to make it more interesting. Regardless, the taste was fantastic - so much better than the mayo-laden versions. I loved the tanginess! Made for CQ4 play, Team Happy Campers. Thanks for posting!

review by:
(5 Aug 2017)


This is a spectacular salad. It did taste even better after sitting a half hour, so I recommend that.

review by:
(26 Jul 2017)