If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

486 calories; protein 10.2g; carbohydrates 82.1g; fat 14.6g; sodium 413.9mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2017
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. Read More
(1)

Most helpful critical review

Rating: 3 stars
07/07/2016
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 beets plucked right from the garden but I'll need to perk this particular one up a bit if it's going to be a repeat dish. I do think it has good potential with the right mix of added spice and am not ready to give up on it but as it is at least for us it was just okay. (I appreciate this base recipe from which I'll start experimenting though!) Read More
(1)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/08/2017
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 peanut oil by accident (picked the wrong bottle out of the pantry - oops!) will use again. Overall a simple side I'll make whenever I find myself with all the ingredients. Read More
(1)
Rating: 5 stars
03/31/2016
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. Read More
(1)
Rating: 5 stars
06/24/2017
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. Read More
(1)
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Rating: 3 stars
07/06/2016
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 beets plucked right from the garden but I'll need to perk this particular one up a bit if it's going to be a repeat dish. I do think it has good potential with the right mix of added spice and am not ready to give up on it but as it is at least for us it was just okay. (I appreciate this base recipe from which I'll start experimenting though!) Read More
(1)
Rating: 4 stars
03/01/2016
Very good dish made even better when served with fragrant injera bread. I also added some hot peppers. Thank you for the recipe. Read More
(1)
Rating: 5 stars
08/13/2019
We loved this dish! My son and I are transitioning to a plant-based eating lifestyle. We sampled this dish at an Ethiopian food stand and we’re determined to make it a part of our regular meal plan. We added seven spice powder to our tastes. Love this recipe. Read More
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Rating: 4 stars
01/25/2021
OK to good but definitely needs more salt, garlic, and lots more ginger. As is, it's just beets and potatoes, nothing big. Good base, though. I might try making it again with more spices, maybe adding some pepper and even some other spices. Read More
Rating: 5 stars
01/23/2019
Made this for my significant other who is Ethiopian and he said it was better than the Ethiopian restaurant he frequents. Used red onion (half cup instead of whole onion) instead of yellow but not sure that made any difference. Added jalapenos at the very end Read More
Rating: 2 stars
09/07/2019
I recommend that you definetly put in additional salt and ginger because without them, this dish tasted bland. I put in 2 1/2 tsp of salt and 1 1/2 tsp of ginger powder as an alternative to actual ginger. Sadly, even with these additions, the dish was not as tasty as the one I ate recently at an Ethiopian restaurant. I remember it to be a bit sour and very savory, and this dish barely gave a kick and was soggy. Read More
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