January 19, 2014

Ethiopian Beet & Potato "Stew"

I came across this amazing dish, when visiting a tiny Ethiopian Vegan Cafe this weekend in Rochester, NY. 

I've never had a  beet dish that wasn't either cold or in  somehow in a salad. Yet this warm, simple stew of beets and potatoes is remarkably tasty and super simple to make. 

Ingredients

2 Bunches of beets, washed and peeled and chopped

1 large onion, chopped

2 garlic cloves, minced

2 to 3 Potatoes, peeled and chopped

1/2 to 1 cup water or vegetable stock

1 tsp. salt 

Pepper to taste

Heat a large cast iron pot and add onion and cook with dry heat ( adding water by the teaspoon if begins to stick)

Cook until tender, about 3-5 minutes, add garlic, salt, and beets and 1/2 cup of stock ( or more) and cook over medium heat, covered until near tender ( about 15 minutes) Add potatoes and more stock if needed and cook, partially covered until potatoes and beets are tender. Adjust with salt and pepper to taste.