Ethiopian Beet and Potato Salad

Hot or cold. Sure to stain your hands.

Ingredients
1/2 onion, chopped
1/4 cup lemon juice
3 tbsp vegetable oil
1 jalapeño, seeded and minced
5 red potatoes
5 large beets


I worked off this recipe, but instead of cooking then peeling and slicing, I opted to...
Peel and dice the potatoes and beets into 1 inch chunks while you bring a large pot of water to boil. Boil the beets for 5- 10 minutes first, as they take longer to cook, then add the potatoes and boil until tender. While they're cooking, mix the sauce ingredients in a bowl. Drain the potatoes and beets and toss in the dressing.

I cooked the roots until they were soft and smushed a little upon tossing. This would be an amazing mayonnaise-free summer potato salad if they were a bit more al dente and some fresh chopped dill.