• East African Beets and Potatoes


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East African Beets and Potatoes


Olive oil for sautéing
1 medium onion, diced
3 large beets, peeled and chopped into 1-inch cubes
3 medium potatoes, peeled and chopped into 1-inch cubes
1 jalapeno or bell pepper, seeded and diced
2-3 tsp sea salt
2 cloves garlic, minced
1/2-inch ginger, peeled and grated
1 cup of water


Heat oil in a saucepan over medium-high heat.

Add onion and sauté until fragrant, about 4 minutes.

Add beets and sauté for about 5 minutes.

Add the potatoes, garlic, ginger, jalapeno, and 1 cup of water.

Bring to boil for about 15 minutes and serve.

Makes 4 servings

Recipe courtesy of Shegitu Kebede, Flamingo Restaurant

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