Key Sir Alicha (Ethiopian Beets and Potatoes) recipe

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¼ cup canola oil
1 yellow onion, diced
½ teaspoon salt, divided, or as needed
1 ½ teaspoons minced fresh garlic
1 ½ teaspoons minced fresh ginger
2 large beets, diced
1 cup water, or more as needed
4 large potatoes, diced

Nutrition Info

486 calories
carbohydrate: 82.1 g
cholesterol: : -
fat: 14.6 g
fiber: 12.6 g
protein: 10.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 413.9 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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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