-
-
My review
Key Sir Alicha (Ethiopian Beets and Potatoes)
4
Good days with kids
"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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 486Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
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
Share
Explore more
Reviews
Read all reviews 812 Ratings
-
-
-
-
-
Most helpful positive review
6/12/2017
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.
Most helpful critical review
7/6/2016
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 beet...
Most helpful
Most positive
Least positive
Newest
6/12/2017
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.
5/8/2017
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 pea...
7/6/2016
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 beet...
3/31/2016
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.
3/1/2016
Very good dish made even better when served with fragrant injera bread. I also added some hot peppers. Thank you for the recipe.
9/7/2019
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 act...
8/13/2019
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 p...
1/23/2019
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 b...