Ethiopian Vegetarian Beets Stew! (Key Sir Alicha)

Rinse the beets to remove dirt.

Boil the beets until tender enough to poke through with a knife.

Cut the onion in half, peel off the skin, and dice it using a chopper.

Wash and chop the jalapenos, placing them in a bowl.

Peel and cube the potatoes, placing them in water to prevent browning.

Check the beets for tenderness and turn off the heat once they are soft.

Peel the cooked beets and cut them into pieces similar in size to the potatoes.

Heat oil in a pot and add the diced onions, cooking until they become pale.

Add the garlic and ginger mixture to the onions in the pot.

Add the cut beets to the pot and mix well.

Add water to the pot and sprinkle in salt, allowing the beets to cook.

Add the cubed potatoes to the pot after the beets have cooked for a while.

Cover the pot and reduce the heat to low, adding more water as needed to prevent sticking.

Once the potatoes are cooked, remove the cover and let some water evaporate if desired.

Equipment Needed

Spice Level:

Dietary

Allergens