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
Directions
- Heat vegetable oil in a large pot over medium heat.
- Once hot, add onion and a pinch of salt. Cook and stir for 5–10 minutes, until onion is soft and translucent.
- Add garlic and ginger to pot and cook, stirring frequently, about 1 minute or until fragrant.
- Add beets to pot and stir well to combine.
- Pour water over beet mixture and sprinkle ½ teaspoon salt over the beets.
- Bring water to a boil over high heat.
- 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.
- Add potatoes and continue to cook for 12–15 minutes, until potatoes are soft but not falling apart.
- Remove from heat, allow to cool, and transfer to a serving dish.
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