Beets and Potatoes (Dinich Ena Key Sir)

Beets and Potatoes (Dinich Ena Key Sir)

Tender beets and potatoes simmered with onions and berbere in a mellow, oil-rich Ethiopian stew.

Total 1 hr 5 min Makes 4 servings Calories 245/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Ethiopian side dish pairs earthy beets with soft potatoes in a lightly spiced sauce built from onions, garlic, ginger, and berbere. Simmered slowly until the vegetables turn tender and the beets stain everything a deep magenta, it makes a comforting addition to a vegetarian injera spread or any weeknight dinner.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon berbere spice blend
  • 1/2 teaspoon ground turmeric
  • 3 medium beets, peeled and cut into 1-inch cubes
  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 cups vegetable broth
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh jalapeño, sliced (optional)

Method

  1. Peel and cube the beets and potatoes separately, keeping them in separate bowls since beets will bleed color.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  3. Stir in the garlic and ginger and cook until fragrant.

  4. Add the berbere and turmeric and stir constantly to toast the spices without scorching.

  5. Add the cubed beets to the pot and stir to coat with the spiced onion mixture.

  6. Pour in the vegetable broth, add the salt and black pepper, and bring to a simmer. Cover and cook until the beets are nearly tender.

  7. Add the cubed potatoes to the pot, stirring to combine with the beets and sauce. Cover and simmer until both vegetables are fork-tender.

  8. Check for doneness by piercing a potato cube with a fork; if the sauce has reduced too much before the vegetables are tender, add a splash of broth or water.

  9. Taste and adjust salt and pepper, then remove from heat.

  10. Transfer to a serving dish, scatter sliced jalapeño over the top if using, and serve warm.

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    Beets and Potatoes (Dinich Ena Key Sir)

    This Ethiopian side dish pairs earthy beets with soft potatoes in a lightly spiced sauce built from onions, garlic, ginger, and berbere. Simmered slowly until the vegetables turn tender and the beets stain everything a deep magenta, it makes a comforting addition to a vegetarian injera spread or any weeknight dinner.

    1 hr 5 min 4 servings 245 cal

    Ingredients

    • 3 tablespoons vegetable oil
    • 1 yellow onion, finely chopped
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon berbere spice blend
    • 1/2 teaspoon ground turmeric
    • 3 medium beets, peeled and cut into 1-inch cubes
    • 3 medium russet potatoes, peeled and cut into 1-inch cubes
    • 1 1/2 cups vegetable broth
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh jalapeño, sliced (optional)

    Method

    1. 1

      Peel and cube the beets and potatoes separately, keeping them in separate bowls since beets will bleed color.

    2. 2

      Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

    3. 3

      Stir in the garlic and ginger and cook until fragrant.

    4. 4

      Add the berbere and turmeric and stir constantly to toast the spices without scorching.

    5. 5

      Add the cubed beets to the pot and stir to coat with the spiced onion mixture.

    6. 6

      Pour in the vegetable broth, add the salt and black pepper, and bring to a simmer. Cover and cook until the beets are nearly tender.

    7. 7

      Add the cubed potatoes to the pot, stirring to combine with the beets and sauce. Cover and simmer until both vegetables are fork-tender.

    8. 8

      Check for doneness by piercing a potato cube with a fork; if the sauce has reduced too much before the vegetables are tender, add a splash of broth or water.

    9. 9

      Taste and adjust salt and pepper, then remove from heat.

    10. 10

      Transfer to a serving dish, scatter sliced jalapeño over the top if using, and serve warm.