Ye’Denich Be’Kaysir Atakilt (Potatoes with Pickled Beets & Lime Vinaigrette) + A Cookbook Review

  • Author: Kittee Berns - Teff Love
  • Yield: 4 cups 1x
  • Category: Side Dish, Gluten Free, Vegan


This recipe is copied by permission from Teff Love – Adventures in Vegan Ethiopian Cooking by Kittee Berns


  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon whole grain mustard
  • 1 teaspoon agave necrar
  • 1/2 teaspoon salt, plus more if desired
  • 8 ounces small red beets, roasted and peeled and cut into sticks (between 1/4 and 1/2 inch thick)
  • 1/2 cup thinly sliced onion
  • 3 thin-skinned potatoes, boiled and peeled and cut into 1/2 inch cubes (3 cups)
  • Freshly ground black pepper
  • Chopped parsley for garnish, if desired


  1. Put the oil, lime juice, mustard, agave nectar, and salt in a medium bowl and stir well to combine. Add the beets and onion and stir gently to combine. Cover and let marinate in the refrigerator for 1-12 hours.
  2. Put the potatoes in a large bowl and add the beet mixture. Stir gently to combine. Season to taste with pepper and additional salt, if desired. Cover and refrigerate until cold.
  3. Top with fresh chopped parsley, if desired.