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

Here's how you make Potatoes With Pickled Beets & Lime Vinaigrette (ye’denich be’kaysir atakilt)
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  • Servings: 5
  • Prep: 15m
  • Cook: 1-12h
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1/4 cup olive oil (extra virgin)
  • 1/4 cup freshly squeezed lime juice (or lemon juice)
  • 1 tablespoon whole grain mustard
  • 1 teaspoon agave nectar
  • 1/2 teaspoon salt, plus more if desired
  • 8 ounces beets (small red beets, roasted and peeled and cut into sticks, between 1/4 and 1/2 inch thick, use canned if necessary)
  • 1/2 cup yellow onion, sliced (thinly sliced)
  • 3 cups potatoes, cubed (thin-skinned potatoes, boiled and peeled and cut into 1/2 inch cubes, about 3 potatoes)
  • Freshly ground black pepper, to taste
  • Chopped parsley for garnish, if desired
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • You'll need to have cooked potatoes and cooked/roasted beets ready when you start.
  • Cooking time is actually chilling time.

We hope you enjoy this recipe!

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