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.
Provided by Leftover Inspired
Categories World Cuisine Recipes African
Time 55m
Yield 4
Number Of Ingredients 8
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 BEET & POTATO SALAD
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
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
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
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
BEET AND POTATO SALAD
Provided by Alain Cohen
Categories Salad Potato Vegetable Side Vegetarian Quick & Easy Beet Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
ETHIOPIAN POTATO SALAD
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
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
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
More about "ethiopian beet potato salad recipes"
BEET & POTATO SALAD - EATINGWELL
From eatingwell.com
ETHIOPIAN BEET AND POTATO SALAD - ARTANDKITCHENS'S …
From artandkitchenbyfoodfriends.wordpress.com
GERMAN BEET-AND-POTATO SALAD RECIPE - REAL SIMPLE
From realsimple.com
ROASTED BEET POTATO SALAD RECIPE | FOOD NETWORK
From foodnetwork.com
Author Widza GustinSteps 8Difficulty Easy
BEET-POTATO SALAD WITH LEMON RECIPE | EPICURIOUS
From epicurious.com
3/5 (7)Author EpicuriousServings 4
HEALTHY RECIPE: ETHIOPIAN BEETS SALAD - LINK.UCOP.EDU
From link.ucop.edu
THE BEST POTATO SALAD | RECIPETIN EATS
From recipetineats.com
BEST ETHIOPIAN BEET POTATO SALAD RECIPES - RECIPERT.COM
From recipert.com
PICKLED BEET POTATO SALAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
KOREAN POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
ETHIOPIAN BEETROOT & POTATO SALAD RECIPE - AMHARIC …
From youtube.com
10+ OLD-FASHIONED POTATO SALAD RECIPES JUST LIKE MOM'S
From eatingwell.com
10 BEST ETHIOPIAN SALAD RECIPES | YUMMLY
From yummly.com
ETHIOPIAN POTATO SALAD - TOGETHER WOMEN RISE
From togetherwomenrise.org
RUSSIAN BEET AND POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
ETHIOPIAN BEET & POTATO SALAD – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
SESAME SWEET POTATO AND CABBAGE BURGERS - LOS ANGELES TIMES
From latimes.com
POTATO AND BEET SALAD - MOMMY'S HOME COOKING
From mommyshomecooking.com
You'll also love