Beet and Potato Salad

Ingredients

• 3beets — boiled, peeled, and diced
• 3potatoes — boiled, peeled, and diced
• 1red onion — finely chopped
• 2 tbspchopped fresh parsley
• 3 tbspolive oil
• 2 tbsplemon juice
• 1/2 tspfine salt

Method

1. Start by trimming the tops and roots off 3 beets. Peel them using a vegetable peeler, then cut into uniform cubes, about 1/2 inch in size. This ensures even cooking and a pleasant texture in the salad. Repeat the process with 3 potatoes, peeling and cutting them into similar-sized cubes.
2. Place the beet cubes in a medium-sized saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the beets are tender when pierced with a fork, and their color deepens to a vibrant red, about 15-20 minutes. Drain and set aside.
3. In a separate pot, add the potato cubes and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender but not falling apart, about 10-15 minutes. Drain and let them cool slightly.
4. While the vegetables are cooking, thinly slice 1 red onion. Place the slices in a colander and sprinkle with a pinch of the 1/2 tsp fine salt. Let them sit for about 5 minutes to draw out excess moisture, which helps keep the salad crisp.
5. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, and the remaining fine salt until the mixture is emulsified and bright. Taste and adjust seasoning if necessary.
6. In a large mixing bowl, combine the cooked beets, potatoes, and drained onion slices. Add 2 tbsp chopped fresh parsley. Pour the dressing over the vegetables and toss gently with a large spoon or your hands, ensuring everything is well-coated without breaking the pieces.
7. Transfer the salad to the refrigerator and allow it to chill for at least 15 minutes. This brief chilling helps the flavors meld and the salad to firm up slightly. Serve cool, alongside other dishes on the injera platter, letting its vibrant colors and fresh flavors complement the meal.