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.
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!
I cook this dish all the time, either serving it more traditionally as a vegetarian platter or with my adaptation into a hearty soup which is great for winter (just don’t tell my Mum!).
Turmeric is a great source of iron and a natural anti-inflammatory agent. It’s used vastly in Ethiopian cooking when we’re not using Berbere spice.