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EthiopianNon-veg

Beetroot Salad

Beetroot Salad — a classic ethiopian dish made simple at home.

60 min2 serveseasy

Beetroot Salad is a classic protein-forward Ethiopian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 60 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 60 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are injera, chickpeas and chicken. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per serving

318

kcal

20g

Protein

57g

Carbs

28g

Fat

veg

Ingredients

  • injera4
  • chickpeas300 g
  • chicken1 tsp
  • beef250 g
  • coriander4
  • potato100 ml
  • collard1 large
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~12 min

    Prep all ingredients for beetroot salad and measure them out.

  2. 2
    Step 2 ~12 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~12 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~12 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~12 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 60 minutes.

Pro tips & common mistakes

  • This is a longer cook, so taste as you go and adjust salt in small increments. It is much easier to season up at the end than to rescue a dish that has been over-salted early.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Beetroot Salad take to cook?
From prep to plate, Beetroot Salad takes about 60 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Beetroot Salad vegetarian?
No — this version contains non-vegetarian ingredients (injera, chickpeas, chicken). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Beetroot Salad?
The headline ingredients are injera, chickpeas, chicken. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Beetroot Salad?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Beetroot Salad?
Beetroot Salad pairs naturally with classic ethiopian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.