Beets, potatoes and carrots, cooked in oil, Keysir is the sweetest of the dishes and the most colorful. The deep red tint that comes from the beets adds an appealing hue to the overall spread, and the sweetness of the dish counters the savory and spicy nature of the others.
Ethiopian food is served as multiple dishes in one large platter. These recipes are for a full shared platter for four people. The dishes are served on top of one large piece of injera rolled out and laid flat on the platter. The dishes are spooned on top of the injera in a clockwise fashion, making sure there are small portions of each dish on each side so they are easily attainable by all guests. Finally, additional injera is rolled up, split into thirds, and served on a separate plate. This serves as a utensil for the guests.
- 3 medium red beets, peeled and sliced into long thin pieces
- 5 medium carrots, peeled and sliced into long thin pieces
- 3 medium potato, peeled and sliced into long thin pieces
- 6 TBSP cooking oil
- 1 medium onion, chopped
- 1 teaspoon salt
- 3 cloves garlic, chopped
In a medium pan, sauté the carrot and potato with onion, garlic and salt. Add the sliced beets and cook until beets are soft.
Recipe courtesy of Bunna Cafe.
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