Best 5 Ethiopian Beet Potato Salad Recipes

Delve into the vibrant Ethiopian cuisine and discover the tantalizing flavors of their traditional beet potato salad, known as "beyaynetu besela." This colorful dish is a harmonious blend of earthy beets, tender potatoes, and a symphony of aromatic spices. It captivates the palate with its tangy, slightly spicy, and irresistibly savory taste, making it a beloved side dish or refreshing appetizer. Embark on a culinary journey to explore the vibrant essence of Ethiopian flavors through the delightful recipe for "beyaynetu besela."

Here are our top 5 tried and tested recipes!

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

Key Sir Alicha (Ethiopian Beets and Potatoes) image

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

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
2 large beets, diced
1 cup water, or more as needed
4 large potatoes, diced

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

RUSSIAN BEET AND POTATO SALAD

Russian Beet and Potato Salad image

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

Ingredients

2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped

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 BEET & POTATO SALAD

Ethiopian Beet & Potato Salad image

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

Ingredients

1 lb waxy potato (such as yukon gold, red or pink)
1 lb beet (I usually use mid-size dark red beets)
1/2 medium size red onion
1 jalapeno (can use more for higher heat)
1 lemon, juice of
1 tablespoon olive oil

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

ETHIOPIAN POTATO SALAD

Ethiopian Potato Salad image

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

Ingredients

1 lb russet potatoes or 1 lb white potato, scrubbed, peeled
1 lemon, juice of, to taste
2 -3 tablespoons grapeseed oil
1/3 cup finely minced white onion
2 tablespoons fresh flat-leaf Italian parsley, chopped (NOT dried)
salt, to taste
white pepper, to taste
1 green jalapeno pepper, minced (optional-read intro)

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

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Siga Tibs And Ethiopian Salad Recipe by Tasty image

Here's what you need: garlic, lemon juice, diced tomato, red onion, jalapeño, kosher salt, olive oil, black pepper, kosher salt, iceberg lettuce, ribeye steak, red onion, clarified butter, jalapeño, pita bread, Suf fitfit, timatim fitfit, green lentil, beet, shiro, alicha kik, misir wot, gomen, tikil goman, shimbra asa, atkilt, tofu tib, doro wot

Provided by Rie McClenny

Categories Dinner

Time 15m

Yield 6 servings

Number Of Ingredients 28

Ingredients

1 tablespoon garlic, grated
1 tablespoon lemon juice
1 cup diced tomato
2 tablespoons red onion, finely chopped
2 tablespoons jalapeño, finely chopped
kosher salt, to taste
2 tablespoons olive oil
black pepper, to taste
kosher salt, to taste
4 cups iceberg lettuce, shredded
2 lb ribeye steak, cubed
3 tablespoons red onion, finely chopped
2 tablespoons clarified butter, Ethiopian butter
2 tablespoons jalapeño, finely chopped
pita bread, or Injera
¼ cup Suf fitfit, pureed sunflower seeds
timatim fitfit, pureed tomatoes
green lentil, azifa
1 beet
shiro, orange split peas
¼ cup alicha kik, yellow split peas
misir wot, red lentils
¼ cup gomen, collard greens
tikil goman, cabbage and carrots
shimbra asa, chickpea paste
¼ cup atkilt, potatoes, green beans, carrots, and onions
tofu tib
¼ cup doro wot, stewed chicken

Steps:

Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
Add the lettuce and toss again.
Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
Serve the salad and siga tibs with injera bread and your desired accompaniments.
Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams

Tips:

To save time, you can use pre-cooked beets. Just be sure to drain them well before adding them to the salad.
If you don't have any lemon juice on hand, you can use vinegar instead. Just be sure to use a mild vinegar, such as white wine vinegar or apple cider vinegar.
Feel free to add other vegetables to this salad, such as carrots, celery, or cucumber.
This salad is best served chilled. So, be sure to make it ahead of time and let it chill in the refrigerator for at least an hour before serving.

Conclusion:

This Ethiopian beet and potato salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So, next time you are looking for a new salad recipe, be sure to give this one a try!