Ethiopian Beet Potato Salad Recipes

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KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)



Key Sir Alicha (Ethiopian Beets and Potatoes) image

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.

Provided by Leftover Inspired

Categories     World Cuisine Recipes     African

Time 55m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 486 calories, Carbohydrate 82.1 g, Fat 14.6 g, Fiber 12.6 g, Protein 10.2 g, SaturatedFat 1.2 g, Sodium 413.9 mg, Sugar 13.7 g

ETHIOPIAN POTATO SALAD



Ethiopian Potato Salad image

I first tasted this potato salad at the Meskerem Ethiopian Restaurant in Washington DC. This is my copycat version of the restaurant's recipe I found online. Very easy to prepare and dairy free. Best served chilled. The jalapeno is optional in the sense that when serving the salad at family get togethers, I will omit the jalapeno for the children's sake.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb russet potatoes or 1 lb white potato, scrubbed, peeled
1 lemon, juice of, to taste
2 -3 tablespoons grapeseed oil
1/3 cup finely minced white onion
2 tablespoons fresh flat-leaf Italian parsley, chopped (NOT dried)
salt, to taste
white pepper, to taste
1 green jalapeno pepper, minced (optional-read intro)

Steps:

  • Cut potatoes into 2-2 1/2" chunks.
  • Bring a large pot of water to boil and add the potatoes.
  • Cook about 20 minutes or until fork tender.
  • Drain. Rinse potatoes under cold water to stop the cooking process.
  • Set aside to cool.
  • In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
  • Refrigerate at least 3 hours. Keep chilled until just before serving.
  • Adjust seasonings, adding more lemon juice, etc. if necessary.
  • *NOTE: This potato salad is intended to be scooped up using traditional Ethiopian injera bread (recipes found on this site) or use another similar flatbread such as pita, flour tortillas, chapatis, etc.

Nutrition Facts : Calories 158.8, Fat 7, SaturatedFat 0.7, Sodium 11.2, Carbohydrate 22.5, Fiber 3.1, Sugar 1.9, Protein 2.7

ETHIOPIAN BEET & POTATO SALAD



Ethiopian Beet & Potato Salad image

A wonderful Ethiopian salad with a refreshingly cool lemony character and a cheerful pink and purple appearance.

Provided by Lori Loucas

Categories     Potatoes

Time 1h

Number Of Ingredients 9

1 lb yellow potatoes, peeled and diced
1 lb red beets
1/4 c fresh lemon juice
2 Tbsp peanut oil
1/2 medium onion (yellow or red), finely diced
1 jalapeño chile, seeded and finely diced
1/4 tsp kosher salt, to taste
1/4 tsp yellow mustard seeds
1 pinch fenugreek powder

Steps:

  • 1. Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid and remove skins with a paper towel. Cut into bite sized pieces.
  • 2. Meanwhile, in a separate saucepan, gently simmer the potatoes for 20 - 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.
  • 3. While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade.
  • 4. Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine.
  • 5. This can be made a day or two in advance. Keep tightly covered in the refrigerator.

ETHIOPIAN BEET & POTATO SALAD



Ethiopian Beet & Potato Salad image

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it.

Provided by Meg Dolan

Categories     Ethiopian

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb waxy potato (such as yukon gold, red or pink)
1 lb beet (I usually use mid-size dark red beets)
1/2 medium size red onion
1 jalapeno (can use more for higher heat)
1 lemon, juice of
1 tablespoon olive oil

Steps:

  • Wash and boil the beets until tender, 45-60 minutes depending on size. Wash and boil the potatoes until tender, 30-40 minutes depending on size. Chill both with cold water and slip the skins off. Slice beets and potatoes to 1/4" thickness. Finely mince the jalapeno. Thinly slice the red onion. Toss all ingredients in a bowl and serve chilled.

Nutrition Facts : Calories 118, Fat 2.5, SaturatedFat 0.4, Sodium 63.3, Carbohydrate 22.5, Fiber 3.4, Sugar 7.3, Protein 3

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