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Beet and Potato Salad (Key Sir Alicha)

This beet and potato salad is a popular accompaniment to Ethiopian main courses. The recipe is highly variable, and can be made spicy with the addition of jalapeños, or more vegetable-centric with the inclusion of carrots. The beets can also be pickled, giving the dish a distinctive flavor. Key sir alicha is a flavorful (and colorful) addition to any plate.

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • ¼ cup vegetable oil
  • 1 yellow onion, diced
  • 1 tsp salt, divided
  • 1½ tsp fresh garlic, minced
  • 1½ tsp fresh ginger, minced 
  • 2 large beets, diced
  • 1 cup water, plus extra as needed
  • 4 large potatoes, diced

Directions

  1. Heat vegetable oil in a large pot over medium heat.
  2. Once hot, add onion and a pinch of salt. Cook and stir for 5–10 minutes, until onion is soft and translucent.
  3. Add garlic and ginger to pot and cook, stirring frequently, about 1 minute or until fragrant.
  4. Add beets to pot and stir well to combine.
  5. Pour water over beet mixture and sprinkle ½ teaspoon salt over the beets.
  6. Bring water to a boil over high heat.
  7. Cover pot and reduce heat to medium-low. Simmer beets, stirring occasionally, for 20–25 minutes, until beets can be easily pierced with a fork.
  8. Add potatoes and continue to cook for 12–15 minutes, until potatoes are soft but not falling apart.
  9. Remove from heat, allow to cool, and transfer to a serving dish.

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