Ethiopian Beet & Potato Salad

• waxy potato (such as yukon gold, red or pink)↗1 lb
• beet (I usually use mid-size dark red beets)↗1 lb
• medium size red onion↗1⁄2
• jalapeno (can use more for higher heat)↗1
• lemon↗1

  juice of

• olive oil↗1 tablespoon

Step-by-step instructions

1. 1

   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.