Best Ethiopian Beet and Potato Salad (Vegan Recipe)
Naturally sweet, slightly tangy, and very satisfying, this delicious Ethiopian Beet and Potato Salad is spiced just enough to leave you wanting more!
Servings: 4 servings
Ingredients
- 2 medium beets yield about 2½ cup sliced (or batons), after cooking and slicing.
- 2 yellow potatoes yield about 2 cups sliced, after cooking and slicing
- ⅓ cup vegetable oil I used avocado oil
- 1 small red onion sliced thin (about 1 cup)
- 2 teaspoon garlic minced
- 3 tablespoon lemon juice or more, per taste
- 1 teaspoon Berbere spice
- ¾ teaspoon salt
- 12 slices jalapeno from ½ a jalapeno
Instructions
Cook the beets and potatoes
- Preheat oven to 400°F (200°C).
- Wash the beets and potatoes under cold water. You don't need to cut off the top and bottom of the beets, as these keep the juices locked in. If your root vegetables are very dirty, you can use a brush. Once cleaned, toss them with a drizzle of vegetable oil and a pinch of salt.
- Lay out a large piece of aluminum foil. Wrap and seal the beets and potatoes in it. Then bake the beets and potatoes for about 45-60 minutes. Check the beets and potatoes for doneness by inserting a fork. If it goes through, the root vegetables are ready. Add another 10-15 minutes if they are still a bit hard in the middle. Set aside to cool.
- Please note that if your potatoes and your beets are the same size, the potatoes will be ready before the beets, so be sure to check them both and increase the baking time accordingly. If you prefer to boil the root vegetables on the stove top instead of roasting them in the oven, please see the NOTES section below.
- After the beets and potatoes are completely cooled down, peel them and slice them into batons or bite-size pieces.
Cook the onion, garlic, and spices
- Heat the vegetable oil in a large pan on medium heat. Once the oil is hot, add the sliced onion and cook until softened, about 10 minutes. Stir a few times.
- Next add the minced garlic and cook for 1-2 minutes. Then add the Berbere spice and mix well. Add a tablespoon of water, or just enough water, so that the spices don't burn. Mix well.
- If you don't have Berbere spice mix on hand, please see the NOTES section in the recipe card.
Mix it all together
- Immediately add the beets, potatoes, lemon juice, and mix well. Do a taste test. Adjust lemon juice, salt, and spices to your liking.
- Enjoy this beet and potato salad on its own or with Ethiopian flat bread, Injera. This salad keeps well in the fridge for up to 4 days.
Notes
Berbere spice mix substitute.
If you don't have Berbere spice on hand you can mix: 1/4 teaspoon paprika, 1/4 teaspoon chili powder, 1/8 teaspoon ginger powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon garam masala powder and a pinch of fenugreek powder (optional, skip if you don't have it on hand). This is not everything that comes in a Berbere mix but this will fit the bill if you don't have that mix at home. Can I boil the beets and potatoes instead of roasting? If you prefer the boil method, that's perfectly fine! To boil them, bring a large pot of water to boil. Add the beets and potatoes to boiling water. Check them for doneness after 25 minutes. If they are still hard, add another 10 minutes. The potatoes will likely cook first, provided they are the same size as the beets. Check again after 10 minutes, and add more time if need be. Cook time will depend on the size of your root vegetables.
If you don't have Berbere spice on hand you can mix: 1/4 teaspoon paprika, 1/4 teaspoon chili powder, 1/8 teaspoon ginger powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon garam masala powder and a pinch of fenugreek powder (optional, skip if you don't have it on hand). This is not everything that comes in a Berbere mix but this will fit the bill if you don't have that mix at home. Can I boil the beets and potatoes instead of roasting? If you prefer the boil method, that's perfectly fine! To boil them, bring a large pot of water to boil. Add the beets and potatoes to boiling water. Check them for doneness after 25 minutes. If they are still hard, add another 10 minutes. The potatoes will likely cook first, provided they are the same size as the beets. Check again after 10 minutes, and add more time if need be. Cook time will depend on the size of your root vegetables.