Name: Ye’kaysir Alicha Be’denich (Beets and Potatoes in a Mild Sauce)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: 1 to 2 jalapeño chiles, seeded, veined, and cut into thin strips; Freshly ground black pepper; ½ teaspoon salt, plus more if desired; ½ pound medium beets, peeled and cut into ½-inch wedges (about 1¾ cups); 1 pound thin-skinned potatoes, peeled and cut into ½-inch wedges (about 3 cups); ¼ cup water, plus more if needed; ½ onion, minced (1 cup); 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This is a great dish to serve with spicier kay wot, since the sweet beets and mild potatoes temper hotter flavors. It also adds a beautiful color contrast to any beyaynetu, and it will look especially gorgeous served alongside a turmeric-colored dish, such as Ye’ater Kik Alicha or Ye’tikil Gomen Be’karot.