Ingredients55 m servings 486 cals
- Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
- Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.
- Cook's Note:
- Adjust the salt and water content depending on how much sauce you'd like to have and is pleasing to your palate.
Per Serving: 486 calories; 14.6 g fat; 82.1 g carbohydrates; 10.2 g protein; 0 mg cholesterol; 414 mg sodium. Full nutrition
ReviewsRead all reviews 5
I've made this a few times for Ethiopian friends, and they loves it. I like it with a lot of ginger but was told that's not authentic.
Yum! Happened to have all the ingredients one night so I threw this together. Omitted the optional ginger and added a bit of garlic salt and a squeeze of lemon - tasting as I went. Also used pea...
This was pretty bland for both my husband and for me. I've eaten a lot of Ethiopian food, both in the States and in Ethiopia, and was looking forward to making this for the first time with beet...
Oh my gosh I absolutely fell in love with this and it will be a staple item for me. The sweetness from the beets plays so well with the potatoes. I can eat this just by itself.