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Key Sir Alicha (Ethiopian Beets and Potatoes)

Rated as 4.2 out of 5 Stars
4

"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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Ingredients

55 m servings 486
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • 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


Per Serving: 486 calories; 14.6 82.1 10.2 0 414 Full nutrition

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Reviews

Read all reviews 6
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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...

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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.

Very good dish made even better when served with fragrant injera bread. I also added some hot peppers. Thank you for the recipe.

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 b...