Ethiopian · salad
Ethiopian Beet and Potato Salad
Ethiopian Beet and Potato Salad reads sourness 5.3, allium 3.6 and sweetness 3.4 on Palate's 0–10 flavor X-ray — a Ethiopian salad, about 2 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.1 / 10
- Sweet & Fruity — 3.8 / 10
- Sour & Bright — 5.6 / 10
- Bitter & Earthy — 3.1 / 10
- Rich & Fat — 3.1 / 10
- Aromatic & Spice — 4.2 / 10
The measured notes (of 18)
Sourness 5.3 · Allium 3.6 · Sweetness 3.4 · Salinity 2.9 · Earthy 2.9 · Richness 2.8 · Herbaceous 2.8 · Heat 2.4 · Umami 1.8 · Warm Spice 1.6 · Bitterness 1.4 · Fruity 1.3 · Floral 1.2 · Citrus 0.9 · Nutty 0.7
What's in it (9)
- 4 medium beets
- 4 medium potatoes
- 1 onion, thinly sliced
- 1 jalapeno, minced
- 3 tbsp vegetable oil
- 2 tbsp white vinegar
- salt to taste
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Time & effort: about 2 hr (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 73.7 kcal, 1.9 g protein, 3.1 g fat, 9.9 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Boil beets and potatoes separately until tender, then peel and dice into small cubes.
- Toss together with sliced onion, minced jalapeno, oil, vinegar, salt, and pepper while still warm so they absorb the dressing.
- Chill and serve scattered with fresh parsley.
- The beets tint the potatoes a vivid magenta.
Dishes with a similar flavor shape
- Pupusas Revueltas con Curtido — Salvadoran
- Koshari — Egyptian
- Sambar — Indian
- Mchuzi wa Samaki (Swahili Fish Curry) — Swahili Coast
- Solkadhi (Chilled Kokum and Coconut Cooler) — Indian · Maharashtra
Keep reading: what sourness, allium, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.