KEYSIR
BEETS & CARROTS
Serves 4 (as a side or 2 as a main)
Preparation time:10 mins
Cooking time:30 mins
INGREDIENTS
2 medium sized beetroots, peeled and cut into batons
2 medium sized carrots, peeled and cut into batons
1⁄2 a red onion chopped julienne style
1 teaspoon of minced garlic
1⁄2 cup (approx 100ml) of canola/vegetable oil
1⁄2 jalapeno pepper for garnish
(seeds removed & halved length ways)
Sea salt
This dish is super easy to cook and works really well as an introduction into Ethiopian food, it's flavour is subtle and you can pretty much serve it alongside anything. I cook this dish a lot especially when beets are in season.
Info: Beets are a great source of many essential vitamins and minerals, high in fibre and known to lower blood pressure. As a kid growing up I remember it always being said that we should eat our beets because it would give us more blood... one of many great Ethiopian myths!
Boil a kettle whilst you’re preparing your veggies (you might need a splash of hot water during the cooking process).
In a saucepan, add the oil on a medium heat and when it starts to heat add the onions and cook for 5 minutes.
Add the garlic and cook for 2 minutes and then add the beetroot and cook for 10 minutes by stirring occasionally and adding a splash of hot water to prevent from burning.
Add the carrots and cook for 10 minutes until all the vegetables are cooked.
Garnish with jalapeno pepper and salt to taste.
Tip: Traditionally served on Ethiopian flat bread ‘Injera’ with a selection of other vegetarian dishes, but works well as a side dish for pretty much any meal.