Key Sir Alicha (Ethiopian Beets and Potatoes)

Key Sir Alicha (Ethiopian Beets and Potatoes) 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.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 45 mins

    TOTAL : 55 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 486 calories; protein 10.2g; carbohydrates 82.1g; fat 14.6g; sodium 413.9mg. Adjust the salt and water content depending on how much sauce you’d like to have and is pleasing to your palate.