Key Sir (Ethiopian Beets and Potatoes Salad) Recipe 

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.

Ingredients Required to Make Key Sir

  • 4 large beets, peeled and chopped into 1-inch cubes
  • 3 large Yukon gold potatoes
  • 1 lb. chopped carrots
  • 3 tablespoons vegetable oil (or olive oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, diced
  • 1 teaspoon grated ginger
  • Salt and pepper, to taste

How to Make Key Sir (Step-by-Step Tutorial)

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix in the diced onions, garlic, and grated ginger. Cook, stirring occasionally, until the onions are translucent and beginning to brown, about 5 minutes.
  6. 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.
  7. Serve the Ethiopian Beet, Potato, and Carrot Stew hot with injera, rice, or your favorite whole grain bread.

Equipment Recommendations to Make Key Sir

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Key Sir Recipe

Key Sir (Ethiopian Beets and Potatoes Salad) Recipe

5 from 1 vote
Recipe by Sara Seife Course: SidesCuisine: EthiopianDifficulty: Medium
Servings

5

servings

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.

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Ingredients

  • 4 large beets, peeled and chopped into 1-inch cubes

  • 3 large Yukon gold potatoes

  • 1 lb. chopped carrots

  • 3 tablespoons vegetable oil (or olive oil)

  • 1 medium yellow onion, diced

  • 3 cloves garlic, diced

  • 1 teaspoon grated ginger

  • Salt and pepper, to taste

Directions

  • 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.

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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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