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Nutrition Facts
Serving Size 1 (173g) Recipe makes 6 servings
Calories 118
Calories from Fat 22		(18%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 63mg		2%
Potassium 577mg		16%
Total Carbohydrate 22.5g		7%
	Dietary Fiber 3.4g	13%
	Sugars 7.3g
Protein 3.0g		5%
Vitamin A 48mcg		0%
Vitamin B6 0.3mg		15%
Vitamin B12 0.0mcg		0%
Vitamin C 22mg		38%
Vitamin E 0mcg		1%
Calcium 24mg		2%
Iron 1mg		6%
detailed view... how is this calculated?

Ethiopian Beet & Potato Salad Recipe #380907

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it.

by Chef #1319051

1 hour | 15 min prep

SERVES 6 -8

1 lb waxy potato (such as yukon gold, red or pink)
1 lb beet (I usually use mid-size dark red beets)
1/2 medium size red onion
1 jalapeno (can use more for higher heat)
1 lemon, juice of
1 tablespoon olive oil

Wash and boil the beets until tender, 45-60 minutes depending on size. Wash and boil the potatoes until tender, 30-40 minutes depending on size. Chill both with cold water and slip the skins off. Slice beets and potatoes to 1/4" thickness. Finely mince the jalapeno. Thinly slice the red onion. Toss all ingredients in a bowl and serve chilled.

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Ethiopian Beet & Potato Salad Recipe #380907

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