Ye’denich Be’kaysir Atakilt

Name: Ye’denich Be’kaysir Atakilt (Tender Potatoes with Pickled Beets and Onion in a Lime Vinaigrette)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: ½ teaspoon salt, plus more if desired; 8 ounces small red beets, roasted and peeled and cut into sticks (between ¼- and ½-inch thick); ½ cup thinly sliced onion; 3 thin-skinned potatoes, boiled and peeled (cooking tip) and cut into ½-inch cubes (3 cups); Freshly ground black pepper; ¼ cup extra-virgin olive oil; ¼ cup freshly squeezed lime or lemon juice; ¼ cup freshly squeezed lime or lemon juice; 1 tablespoon whole-grain mustard; 1 teaspoon agave nectar

Tender Potatoes with Pickled Beets and Onion in a Lime Vinaigrette

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Serve this bright-magenta salad at your next Ethiopian picnic party. The soft pickled beets, creamy potatoes, and sweet-tart dressing will dazzle your guests inside and out.

Ingredients

¼ cup extra-virgin olive oil
¼ cup freshly squeezed lime or lemon juice
1

Africa
Ethiopia
Side dish
Vegan
Gluten-free

Method

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 to 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 refrigerate until cold