Ye’Denich Be’Kaysir Atakilt (Potatoes with Pickled Beets & Lime Vinaigrette) + A Cookbook Review

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Ye'Denich Be'Kaysir Atakilt (Potatoes with Pickled Beets In A Lime Vinaigrette) + Cookbook Review-6452*I was gifted a free cookbook in order to write a review, but all opinions are my own!*

Let’s talk Ethiopian food today!  Vegan Ethiopian food at that!  I was so kindly asked by the nice people at Book Publishing Company if I would like to review one of their new books, Teff Love by Kittee Berns, and of course I said yes!

To be honest, I don’t think I had ever eaten Ethiopian food before and I definitely have never cooked it myself.  I didn’t even really know what ingredients were in Ethiopian food until I got this book!  But, let me tell you, they are all such flavorful ingredients and I have loved every recipe I have made.  Especially the one I am sharing with you today!  I mean, can you really argue with the crazy bright beautiful color of those beets and onions?!

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Before I dove in and started trying out some of the recipes, I decided to take a look through the book to get myself better acquainted with Ethiopian ingredients and recipes.  Kittee has a few really great sections in the front of the book about Ethiopian cooking techniques, ingredients, a little history on Ethiopia, and most importantly, how to properly eat the food!  Even though I did put the food in a bowl rather than on a platter, I did enjoy it with my hands and I’ve gotta say, it was a lot of fun!

It turns out that a lot of my favorite ingredients are used in Ethiopian cooking; lentils, beets, potatoes, limes, chickpeas, and jalapenos.  I was excited to see that most ingredients are actually really easy to find and you can get them are your regular grocery store.  There are a few ingredients that are a little more difficult to find and that might require a specialty Ethiopian food store, but Kittee is really great at giving easier to find alternatives for those ingredients. 

Ye'Denich Be'Kaysir Atakilt (Potatoes with Pickled Beets In A Lime Vinaigrette) + Cookbook Review-6292

I chose to make this pickled beet, onion and potato salad because I actually happened to have all the ingredients on hand already, not to mention they are some of my favorites!  This dish is very similar to a mayo-less potato salad and I just love the addition of the pickled beets and onions.  It is simple, easy to make, but also so flavorful and pretty.

If you have never eaten Ethiopian food before, or have eaten it but never tried your hand at cooking it at home, this is a great book to break you in!  Kittee presents everything in a really non-scary and un-intimidating way and has done a really great job putting together a flavorful and delicious collection of recipes :)  I’m already looking forward to making a bunch of Ethiopian food and inviting friends over so we can all eat with our hands!

5.0 from 1 reviews
Ye'Denich Be'Kaysir Atakilt (Potatoes with Pickled Beets & Lime Vinaigrette) + A Cookbook Review
 
This recipe is copied by permission from Teff Love - Adventures in Vegan Ethiopian Cooking by Kittee Berns
Author:
Recipe type: Side Dish, Gluten Free, Vegan
Serves: 4 cups
Ingredients
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lime or lemon juice
  • 1 tablespoon whole grain mustard
  • 1 teaspoon agave necrar
  • ½ teaspoon salt, plus more if desired
  • 8 ounces small red beets, roasted and peeled and cut into sticks (between ¼ and ½ inch thick)
  • ½ cup thinly sliced onion
  • 3 thin-skinned potatoes, boiled and peeled and cut into ½ inch cubes (3 cups)
  • Freshly ground black pepper
  • Chopped parsley for garnish, if desired
Instructions
  1. Put the oil, lime juice, mustard, agave nectar, and salt in a medium bowl and stir well to combine. Add the beets and onion and stir gently to combine. Cover and let marinate in the refrigerator for 1-12 hours.
  2. Put the potatoes in a large bowl and add the beet mixture. Stir gently to combine. Season to taste with pepper and additional salt, if desired. Cover and refrigerate until cold.
  3. Top with fresh chopped parsley, if desired.

 

 Ye'Denich Be'Kaysir Atakilt (Potatoes with Pickled Beets In A Lime Vinaigrette) + Cookbook Review-6475Ye'Denich Be'Kaysir Atakilt (Potatoes with Pickled Beets In A Lime Vinaigrette) + Cookbook Review-6459

 

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Comments

  1. says

    I love Ethiopian food but don’t cook it at home, so I’m so happy to learn about a cookbook that brings approachable and original recipes like this to the home cook. Anytime there’s grainy mustard and pickled onions and beets involved, I’m in. Thanks for sharing Izzy.

    • She Likes Food says

      For some reason it does sound like a very intimidating food to cook at home! Haha, I totally agree about the mustard and pickled vegetables, so good!

  2. says

    Oh this dish looks so flavorful, Izzy! I didn’t know what Ethiopian food consisted of before this recipe, but I’m loving it! And I love the pretty pops of color in here, too. Sounds like the perfect side dish!

    • She Likes Food says

      Thank you, Gayle! Haha, I didn’t really either until I got this cookbook! It really is a great side dish :)

    • She Likes Food says

      Ohhh, it would be a great side dish for some BBQ! This was the first time I had eaten pickled beets and I loved them!

    • She Likes Food says

      Thank you, Sarah! I feel like I’ve heard great things about it too, I just never seem to be able to find an Ethiopian restaurant around! I guess this cookbook fixes that problem :)

  3. says

    I had one realllllly bad experience at an ethiopian restaurant and swore I’d never go back … but making it at home .. now that I should do! Love those pickled beets!

    • She Likes Food says

      Oh no! That doesn’t sound good at all, Ashley! Yes, I think making it at home would fix all those problems :)

    • She Likes Food says

      haha! That is funny Nora! I haven’t tried too many Ethiopian foods, but I can definitely say that this one is delicious!

  4. says

    I’ve cooked a few Ethiopian dishes myself before, but they were so different from this! I did doro wat (chicken stew), and it was so heavy and definitely more winter-appropriate…this looks so fresh and light! Love the looks of it, so pretty!

  5. says

    There’s this amazing Ethiopian restaurant here in Reno and I don’t go nearly often enough. I’ve thought about making Injera for years now and have an Ethiopian feast at home, and now I’m inspired to finally follow through with it. I must get my hands on that cookbook! That potato salad looks absolutely amazing and your photos are gorgeous (as always)!!

  6. Sandy Zimmer says

    I have not eaten Ethiopian food, but if this recipe is as good as it looks, I’m in! This recipe will help use the veggies growing in the garden.

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