MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet Potato Salad with Lemon
 Categories: Salads, Chilies, Ethiopian
      Yield: 4 Servings
 
    1/2    Onion; chopped
    1/4 c  Fresh lemon juice
      3 tb Vegetable oil
      1    Jalapeno chili; seeded,
           -minced
      1 lb Red skinned potatoes
      1 lb Beets
 
  Beets and potatoes team up in this simple, slightly spicy
  Ethiopian salad
  
  Combine onion, lemon juice, oil and jalapeno in large bowl. Set
  aside. Cook potatoes and beets in separate large saucepans 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" cubes. Add beets and potatoes to lemon mixture and
  toss to coat. Season generously with salt and pepper. Serve warm
  or at room temperature.
  
  Recipe from: Meskerem Restaurant in Washington, D.C.
  Source: Bon Appetit (9/95)
 
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