Luminous Ethiopian Beetroot Salad with Berbere Spice and Mint
A refreshing and colorful Ethiopian-inspired beetroot salad, spiced with Berbere and brightened with fresh mint.
Preparation
Get these tasks done before you start cooking.
Preparing the Beets
- 1
Wash the beets
Wash and scrub the beets clean.
- 2
Boil until tender
Boil the beets in a saucepan until tender, about 35-40 minutes.
- 3
Cool, peel and dice
Let cool, then peel and dice into bite-sized pieces.
Assembling the Salad
- 1
Combine ingredients
In a large mixing bowl, combine diced beets, red onion, mint leaves, and cilantro.
- 2
Prepare the dressing
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Berbere spice, salt, and pepper.
- 3
Toss salad with dressing
Drizzle the dressing over the beet mixture and toss gently to combine.
Tip: Ensure the beets are fully cooled before dressing and let the salad marinate in the fridge for an hour for enhanced flavors.
How to Make Luminous Ethiopian Beetroot Salad with Berbere Spice and Mint
Total time: 1 h 33 min · Yields 4 servings
- 1
Roasting Beets Option
If roasting, preheat the oven to 400°F and roast for 50-60 minutes instead.
- 2
Dressing
Whisk all dressing ingredients until emulsified.
- 3
Assembly
Toss salad ingredients with the dressing just before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I substitute the Berbere spice?
Yes, a mix of cayenne, paprika, and garlic powder can be used if Berbere is unavailable.
Can I make this salad ahead?
Yes, it can be made a day ahead; just add the mint and cilantro before serving for freshness.
How do I roast beets instead of boiling?
Coat them with olive oil, wrap in foil, and bake at 400°F for 50-60 minutes until tender.
Can this be made vegan?
It is naturally vegan as prepared; just omit optional yogurt or feta garnishes.
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