Cathy’s Kitchen Prescription LLC
Ethiopian Beets and Potatoes
(Key Sir Alicha)
Wonderfully fragrant and lightly spiced Ethiopian dish to serve atop your injera bread. Lovely as a side dish too for a flavorful lunch, supper or snack.
Prep time 20 minutes Cook time 20 minutes Serves 3-5
1 large red or yellow onion, medium dice
Water or no-sodium veggie broth to deglaze pan
6-8 medium sized new potatoes, unpeeled, large dice, OR 3 large russets, peeled, large dice, steamed
3 medium red beets, peeled, large dice, steamed
3 medium gold beets, peeled, large dice, steamed
1 jalapeño or 1-2 freshThai green or red chilis, chopped
½ teaspoon yellow mustard seed, freshly ground *
½ teaspoon fenugreek seed, freshly ground *
2 Tablespoons lemon juice or your favorite vinegar
Salt lightly to taste or omit if salt-free
Garnish: fresh cilantro leaves, torn or chopped.
*Hint: For greatest flavor, freshness, and potency, grind your mustard seed and fenugreek seeds yourself in a small, inexpensive coffee or spice grinder. Make in very small quantities, as the volatile oils in these spices degrade and they quickly lose their potency and taste.
Steam the potatoes and beets separately until fork tender.
In a large skillet, preheated over medium heat, dry sauté onion for 5 minutes or until softened and beginning to adhere and darken the pan. Deglaze with a few tablespoons of liquid and stir to dislodge any of the carmelized sugars on the pan.
Add the spices and stir for one minute. Then add the steamed veggies and jalapeño, stirring. If the mixture becomes too dry and begins to stick, add a sparing amount of liquid. Cook for 10 minutes or so, or until veggies are fragrant and soft.
Add the lemon juice or vinegar, stirring, and season lightly with salt, if using omit salt if salt-free.
Keep warm over very low heat until you’re ready to plate atop your injera or enjoy at room temperature. Garnish with cilantro leaves.
And happy eating!
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