One of my favorite veggies is beets, particularly baby beets, which are sensationally sweet! I make special trips to the Farmers Markets to source these babies (pun intended) and last weekend, I was delighted to see some with tender leaves. Beets are best when roasted. And when they're coated with beautiful spices as in this Ethiopian Roasted Beet and Potato Salad, you might just not get enough!
Jump to:
- LA's Little Ethiopia and Meals by Genet Restaurant
- What is Ethiopian Beet and Potato Salad, or Key Sir Alicha?
- My version of Key Sir Alicha
- What makes beetroot special?
- What do I do with the beet greens?
- Why you'll love this Ethiopian Beet recipe
- Recipe Ingredients
- How to make Ethiopian Roasted Beet and Potato Salad Step by Step
- Frequently Asked Questions (FAQs)
- Storage and heating
- Best Ethiopian Beet and Potato Salad (Vegan Recipe)
LA's Little Ethiopia and Meals by Genet Restaurant
Although I grew up in Africa, I never tried any dish from the mainland until I moved to Los Angeles over a decade ago. We have a tiny but mighty Little Ethiopia in Central LA and are spoiled with its vibrant community and incredible flavors. My husband and I were on an Ethiopian kick when we first discovered that part of Los Angeles.
However, we never had the chance to try Meals by Genet, an Ethiopian restaurant that catapulted to fame thanks to an article (it's more of a love letter) by beloved Los Angeles Times restaurant critic, the late Jonathan Gold. In 2021, I was saddened to hear that they made the decision to permanently switch to takeout/delivery and special events booking only, before we got to experience its offerings on premises.
Fast forward to 2022, I was fortunate to have been invited to an intimate lunch there with some very special ladies. I was delighted to meet Ms. Genet herself, and when she learned I was a Personal Chef, she graciously gave me a tour of her kitchen. Her quiet resilience and deep love of Ethiopian food came through loud and clear through her accounts, and the food itself was spectacular.
Undoubtedly, even without Jonathan Gold's push, she would have elevated as the top choice for Ethiopian restaurants in LA. I'm happy to report that as of 2024, Meals by Genet is open again on select evenings.
This is where I was introduced to Ethiopian beet salad. It was simple but delicious, and I became so infatuated with it that I tried several versions of it in Little Ethiopia and eventually created my own go-to version.
Picture: Ms. Genet and me
What is Ethiopian Beet and Potato Salad, or Key Sir Alicha?
Key Sir Alicha (sounds royal doesn't it?), in its most basic form, is an Ethiopian beet salad with boiled beets that are cut into batons and cooked with red onion, garlic, olive oil or peanut oil, lemon juice, and bird eye chilis peppers. Potatoes and carrots are common additions to this basic salad. In the West, jalapeno peppers are often substituted for the bird eye chilis. Although it can be served on its own, it's more commonly served as a side or condiment, along with other Ethiopian delicacies like misir wot, tofu tips, and the quintessential fermented teff flour bread Injera. All pictured below.
Picture: Ethiopian food over injera at Meals by Genet
My version of Key Sir Alicha
Spices
I experimented and tested several renditions of this recipe and I found that they can sometimes come out a bit bland. So, I drew inspiration from them, and outside of adding yellow potatoes to balance the sweetness of the beets, in my Ethiopian beet recipe I also incorporated Berbere spice to make the dish more tempting. If you don't have Berbere mix at home, don't worry, I've got you covered! See the NOTES section in the recipe card below for what to use instead.
Roasting instead of boiling
Although it's more traditional to boil the beets and potatoes, I prefer to roast them in the oven as this method coaxes the sweetness out of the beet. Also, boiling tends to dilute the flavor of the beets and potatoes, so I upgraded the technique to make the beet and potato salad recipe even tastier, and there will be one less pot for you to clean. Yay!
What makes beetroot special?
Beets are a nutrition powerhouse, known to lower blood pressure, and they're loaded with a comprehensive variety of vitamins and minerals. They are particularly touted for their high B9 (folate) content, a vitamin that is critical for the development of healthy blood vessels and many other functions.
One of my 2024 goals is to regularly incorporate all the colors of the rainbow into my diet. So, to me, one of the most exciting things about beets is betalains. Only a handful of produce contains that powerful antioxidant that gives them their deep purple color. It's a wonderful addition to your diet if you want to increase your consumption of antioxidants and eat a rainbow.
Speaking of which, if you would like to try another vegetarian beet recipe, check out my Mauritian Beet and Potato Salad!
What do I do with the beet greens?
If you're lucky, you were able to find some beets with the tops as well! These luscious and nutritious leaves are packed with a cornucopia of health boosting properties, some would say even more so than their beetroot bulb counterpart. But I don't play favorites, I eat them both, and this way I know I'm benefiting from a plethora of nutrition. Learn more about beet greens and get inspiration on how to cook them from this Easy Sautéed Beetroot Leaves Recipe.
Why you'll love this Ethiopian Beet recipe
Besides its incredible health-giving properties, this recipe is delicious, satisfying, and a lovely introduction to Ethiopian cuisine.
Recipe Ingredients
You'll need the following ingredients to make this wholesome Key Sir Alicha.
- Beetroot
- Yellow potatoes
- Red onion
- Garlic
- Jalapeno pepper
- Fresh lemon juice
- Vegetable oil
- Berbere spice (or a blend of paprika, chili powder, ginger, garlic powder, onion powder, garam masala, and fenugreek powder)
- Salt
How to make Ethiopian Roasted Beet and Potato Salad Step by Step
1. Cook the beets and potatoes
- Preheat oven to 400°F (200°C).
- Wash the beets and potatoes under cold water. You don't need to cut off the top and bottom of the beets, as these keep the juices locked in. If your root vegetables are very dirty, you can use a brush. Once cleaned, toss them with a drizzle of vegetable oil and a pinch of salt.
- Lay out a large piece of aluminum foil. Wrap and seal the beets and potatoes in it.
- Bake the beets and potatoes for about 45-60 minutes. Check them for doneness by inserting a fork. If it goes through, the root vegetables are ready. Add another 10-15 minutes if they are still a bit hard in the middle. Set aside to cool.
- Please note that if your potatoes and your beets are the same size, the potatoes will be ready before the beets, so be sure to check them both and increase the baking time accordingly.
- If you would prefer to boil the root vegetables on the stove top instead of roasting them in the oven, please refer to the NOTES section in the recipe card.
- After the beets and potatoes are completely cooled down, peel them and slice them into batons or bite-size pieces.
Cook the onion, garlic and spices
- Heat the vegetable oil in a large pan on medium heat. Once the oil is hot, add the onion and cook until softened, about 10 minutes. Stir a few times.
- Next add the garlic and cook for 2 minutes. Then add the Berbere spice and mix well. Add a tablespoon of water, or just enough water, so that the spices don't burn. Mix well.
Mix it all together
- Immediately add the beets, potatoes, lemon juice and mix well.
- Do a taste test. Adjust lemon juice, vegetable oil, salt, and spices to your liking.
- Eat this beet and potato salad on its own or with Ethiopian flat bread, Injera. It keeps well in the fridge for up to 4 days.
Frequently Asked Questions (FAQs)
You can pretty much add any other type of root vegetable to this dish. As mentioned earlier, carrots are common but don't hesitate to experiment with your favorite root veggies.
Ground spices like garam masala powder, cumin, or even chili flakes if you like spicy food.
Ginger. Ginger is not traditional in this recipe but if you love ginger, go for it as it will go well with all the ingredients. A half teaspoon of minced ginger added at the same time as the garlic should do.
Cilantro. This herb is not traditional in this recipe, but if you want a fresh herb element, cilantro will go really well.
Storage and heating
Transfer leftovers to glass containers. Let the dish completely cool down before storing it in the fridge. It will keep in the fridge for at least 4 days and taste even better the next day!
Best Ethiopian Beet and Potato Salad (Vegan Recipe)
Ingredients
- 2 medium beets yield about 2½ cup sliced (or batons), after cooking and slicing.
- 2 yellow potatoes yield about 2 cups sliced, after cooking and slicing
- ⅓ cup vegetable oil I used avocado oil
- 1 small red onion sliced thin (about 1 cup)
- 2 teaspoon garlic minced
- 3 tablespoon lemon juice or more, per taste
- 1 teaspoon Berbere spice
- ¾ teaspoon salt
- 12 slices jalapeno from ½ a jalapeno
Instructions
Cook the beets and potatoes
- Preheat oven to 400°F (200°C).
- Wash the beets and potatoes under cold water. You don't need to cut off the top and bottom of the beets, as these keep the juices locked in. If your root vegetables are very dirty, you can use a brush. Once cleaned, toss them with a drizzle of vegetable oil and a pinch of salt.
- Lay out a large piece of aluminum foil. Wrap and seal the beets and potatoes in it. Then bake the beets and potatoes for about 45-60 minutes. Check the beets and potatoes for doneness by inserting a fork. If it goes through, the root vegetables are ready. Add another 10-15 minutes if they are still a bit hard in the middle. Set aside to cool.
- Please note that if your potatoes and your beets are the same size, the potatoes will be ready before the beets, so be sure to check them both and increase the baking time accordingly. If you prefer to boil the root vegetables on the stove top instead of roasting them in the oven, please see the NOTES section below.
- After the beets and potatoes are completely cooled down, peel them and slice them into batons or bite-size pieces.
Cook the onion, garlic, and spices
- Heat the vegetable oil in a large pan on medium heat. Once the oil is hot, add the sliced onion and cook until softened, about 10 minutes. Stir a few times.
- Next add the minced garlic and cook for 1-2 minutes. Then add the Berbere spice and mix well. Add a tablespoon of water, or just enough water, so that the spices don't burn. Mix well.
- If you don't have Berbere spice mix on hand, please see the NOTES section in the recipe card.
Mix it all together
- Immediately add the beets, potatoes, lemon juice, and mix well. Do a taste test. Adjust lemon juice, salt, and spices to your liking.
- Enjoy this beet and potato salad on its own or with Ethiopian flat bread, Injera. This salad keeps well in the fridge for up to 4 days.
Notes
If you don't have Berbere spice on hand you can mix: 1/4 teaspoon paprika, 1/4 teaspoon chili powder, 1/8 teaspoon ginger powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon garam masala powder and a pinch of fenugreek powder (optional, skip if you don't have it on hand). This is not everything that comes in a Berbere mix but this will fit the bill if you don't have that mix at home. Can I boil the beets and potatoes instead of roasting? If you prefer the boil method, that's perfectly fine! To boil them, bring a large pot of water to boil. Add the beets and potatoes to boiling water. Check them for doneness after 25 minutes. If they are still hard, add another 10 minutes. The potatoes will likely cook first, provided they are the same size as the beets. Check again after 10 minutes, and add more time if need be. Cook time will depend on the size of your root vegetables.
If you've enjoyed this recipe or have any questions please leave me a comment below. I would love to hear from you!
Similar Recipes
If you are a beet salad lover, check out my Mauritian Beet and Potato Salad, it contains eggs and has a slightly different flavor profile.
Alisun
I’m also excited Genet is open again! Thank you for this recipe, looking forward to trying. Just had a beet salad with tomatoes at Rahel & trying to replicate.