Favored by vegetarians and vegans, Key Sir is versatile, suitable for both warm and cold servings. It is a dish frequently enjoyed during fasting periods. One of my cherished childhood recollections involves peeling beets for this dish for my aunts, inadvertently startling my parents with my stained red hands.
Equipment Recommendations for Making Key Sir
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Key Sir Recipe: How to Make Ethiopian Beets and Potatoes Salad
Favored by vegetarians and vegans, Key Sir is versatile, suitable for both warm and cold servings. It is a dish frequently enjoyed during fasting periods. One of my cherished childhood recollections involves peeling beets for this dish for my aunts, inadvertently startling my parents with my stained red hands.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings 1x
- Category: Side Dishes
- Method: Boil/Sauté/Simmer
- Cuisine: Ethiopian
- Diet: Vegan
Ingredients
Scale
- 4 large (800g) beets, peeled and chopped into 1-inch cubes
- 3 large (450g total) Yukon gold potatoes, peeled and cubed
- 1 lb (454g) chopped carrots
- 3 tablespoons (45ml) vegetable oil (or olive oil)
- 1 medium (110g) yellow onion, diced
- 3 cloves (9g) garlic, diced
- 1 teaspoon (2g) grated ginger
- Salt and pepper, to taste
Instructions
- Place the beet cubes in a medium pot and add enough water to cover them by 2 inches. Bring to a boil over medium heat and keep them at a boil until they are al dente, about 5 minutes. You want them to be firm, not fully cooked or mushy. Remove from the heat, drain, and set aside.
- In a separate small pot, place the whole Yukon gold potatoes and add enough water to cover them by 2 inches. Bring to a boil over medium heat and keep them at a boil until fork-tender, about 10 minutes. Drain and let them cool enough to touch, then peel and chop them into 1-inch cubes. Set aside.
- Place the carrot pieces in another small pot and add enough water to cover them by 1 inch. Bring to a boil over medium heat and keep them at a boil until they are just soft, about 8 minutes. Remove from the heat, drain, and set aside.
- In a large skillet or pot, add the oil and the al dente beets. Place over medium-high heat. Cook, stirring occasionally, until the beets have softened on all sides, about 4 minutes.
- Mix in the diced onions, garlic, and grated ginger. Cook, stirring occasionally, until the onions are translucent and beginning to brown, about 5 minutes.
- Add the boiled and chopped potatoes, boiled carrots, and salt and pepper to taste. Mix well, and cook for an additional 5 minutes, just to warm everything through and let the flavors combine.
- Serve the Ethiopian Beet, Potato, and Carrot Stew hot with injera, rice, or your favorite whole grain bread.
Nutrition
- Serving Size: 350g
- Calories: 300-320 kcal
- Sugar: 18-20g
- Sodium: 300-350mg
- Fat: 9-10g
- Saturated Fat: 1-2g
- Unsaturated Fat: 7-8g
- Trans Fat: 0g
- Carbohydrates: 48-50g
- Fiber: 10-12g
- Protein: 6-7g
- Cholesterol: 0mg
