Lilly Higgins: Potato and beetroot with yogurt

Taste of Ethiopia: serve at room temperature or just warm, drizzled with the yogurt
Taste of Ethiopia: serve at room temperature or just warm, drizzled with the yogurt
Serves: 6
Course: Main Course
Cooking Time: 0 hr 45 mins

Ingredients

  • Ethiopian potato and beetroot with lime and harissa yogurt
  • Serves 6
  • 1 onion, diced
  • 2” chunk of fresh ginger, grated
  • 2 cloves garlic, crushed
  • 700g beetroot, cut into chunks
  • 600g potatoes, cut into chunks (waxy varieties work best)
  • 250ml water
  • 250g natural yogurt
  • Juice of 1 lime
  • 1-2 tsp harissa paste
  • Sea salt

Combine all of the ingredients for the yogurt and set aside.

Place 2 tbsp oil in a large pot. Add the onion and sauté for five minutes before adding the garlic and ginger. Sauté for a minute or two. Add the beetroot and water and stir to combine. Simmer till the beets are just tender, 20-25 minutes. Add the cubed potato and stir gently. Place the lid on and simmer till the potatoes are just cooked. Taste for seasoning. This can take quite a bit of salt or add a little harissa as well. Serve at room temperature or just warm, drizzled with the yogurt.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer