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Key Sir Alicha (Ethiopian Beets and Potatoes)

Rated as 4.25 out of 5 Stars

"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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55 m servings 486
Original recipe yields 4 servings


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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.


  • 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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Read all reviews 5
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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.