Description
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.
Ingredients
- 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 (Optional)
- 2 large beets, diced
- 1 cup water, or more as needed
- 4 large potatoes, diced
Instructions
- Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is 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. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.
- Cover the pot and reduce the 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.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 4