Kei Sir Alicha

Without peeling, rinse the beets, potatoes and carrots. Bring water to a boil in a large pot, add the beets and cook over medium heat for 20–30 minutes, until a knife slides easily into the center.

Add the potatoes to the pot and cook for 10 minutes, then add the carrots and cook for another 10–15 minutes; the vegetables should be tender but not mushy.

Drain the beets, potatoes and carrots in a colander and let cool for at least 30 minutes.

Peel the cooled vegetables, cut the beets and potatoes into cubes or half-moons, and slice the carrots on the bias. Thinly slice the red onion and finely chop the jalapeño.

In a small bowl, whisk together the lemon juice, oil and salt to taste.

Transfer the beets, potatoes, carrots, onion and jalapeño to a large bowl, pour over the dressing and gently toss so as not to mash the potatoes.

Cover the bowl and refrigerate the salad for at least 1 hour so the vegetables can soak up the lemon dressing. Serve chilled as a side dish with Ethiopian meals or over injera.