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    Ethiopian Beets and Potatoes


    Source of Recipe


    thriftyfun.com

    List of Ingredients





    * 1/2 onion, chopped
    * 1/4 cup fresh lemon juice
    * 3 Tbsp. vegetable oil
    * 1 jalapeno pepper, seeded and minced
    * 1 lb red potatoes
    * 1 lb beets

    Directions:

    Combine onion, lemon juice, oil and jalapeno in large bowl. Set aside. Cook potatoes and beets in separate large pans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets.

    Drain. Cool slightly. Peel and cut into 1/2 inch cubes. Add beets and potatoes to lemon mixture and toss to coat. Can be served warm or at room temperature.

    Recipe



    Directions:

    Combine onion, lemon juice, oil and jalapeno in large bowl. Set aside. Cook potatoes and beets in separate large pans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets.

    Drain. Cool slightly. Peel and cut into 1/2 inch cubes. Add beets and potatoes to lemon mixture and toss to coat. Can be served warm or at room temperature.

 

 

 


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