Potatoes with beetroot and garlic

    (7)
    55 min

    This is an African vegetarian dish, known in Ethiopia as Key sir alicha. It is made with beetroot, potatoes, onions, garlic and ginger.


    2 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons rapeseed oil
    • 1 onion, diced
    • 1/2 teaspoon salt, divided, or to taste
    • 1 1/2 teaspoons minced fresh garlic
    • 1 1/2 teaspoons minced fresh ginger (optional)
    • 2 large beetroot, diced
    • 235ml water, or more as needed
    • 4 large potatoes, diced

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add diced beetroot and stir to combine. Pour water over mixture and sprinkle 1/2 teaspoon salt; bring to the boil.
    2. Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beetroot 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.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (5)

    by
    0

    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.  -  12 Jun 2017  (Review from Allrecipes US | Canada)

    by
    0

    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 peanut oil by accident (picked the wrong bottle out of the pantry - oops!), will use again. Overall a simple side I'll make whenever I find myself with all the ingredients.  -  07 May 2017  (Review from Allrecipes US | Canada)

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    0

    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 beets plucked right from the garden, but I'll need to perk this particular one up a bit if it's going to be a repeat dish. I do think it has good potential with the right mix of added spice and am not ready to give up on it, but as it is, at least for us, it was just okay. (I appreciate this base recipe from which I'll start experimenting though!)  -  06 Jul 2016  (Review from Allrecipes US | Canada)

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