🇪🇹 Ethiopian
Beetroot Gomen
🇪🇹 Ethiopian
A slow-simmered ethiopian pot of beetroot, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. Ready in 50 minutes including prep.
Prep 15 min Cook 35 min Serves 4 Medium
Ingredients
- Saltto taste
- Onion2, chopped
- Garlic4 cloves, minced
- Potato3 medium, cubed
- Carrot2, thickly sliced
- Stock or Broth750 ml
- Collard Greens300 g
- Niter Kibbeh2 tbsp
- Berbere1 tsp
- Beetroot4
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Warm the Niter Kibbeh in a heavy casserole and brown the beetroot well on all sides — real colour means real flavour.
- 2
Lift the beetroot out, soften the onion and garlic in the same pot, then add the berbere.
- 3
Return the beetroot, tip in the potato and carrot, and pour over the stock.
- 4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
- 5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.
Chef's tip
Let the dish rest 5 minutes off the heat before serving so the flavours settle.
Cook it with your pantry → Share this page:
/dish/9228