July 11, 2017
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
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"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!)"
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.
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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.
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!
This is a spectacular salad. It did taste even better after sitting a half hour, so I recommend that.