Beet-Potato Salad with Lemon

1. 1

   Combine onion, lemon juice, oil and jalapeno in large bowl.

2. 2

   Set aside.

3. 3

   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.

4. 4

   Drain.

5. 5

   Cool slightly.

6. 6

   Peel and cut into 1/2-inch cubes.

7. 7

   Add beets and potatoes to lemon mixture and toss to coat.

8. 8

   Season generously with salt and pepper.

9. 9

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.