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Healthy recipe: Ethiopian beets salad

Summer is here, and chilled make-ahead salads are a lifesaver for healthy weeknight dinners at home. If you’re ready for a break from your usual repertoire, try a special beet salad from Ethiopia — where it’s known as Keye Sir.

“I grew up in Ethiopia, and this is one of my favorite dishes that does not require unique Ethiopian spices,” says Woubejig Shiferaw, who submitted the recipe. Shiferaw is an advisor at the UC Davis Health School of Medicine.

“Food and coffee play a major role in Ethiopian social gatherings,” she explains. “I grew up eating traditional Ethiopian dishes that are spicy. But for those who don’t like spicy food, Keye Sir is a great healthy option.”

And, Shiferaw says, it’s very kid-friendly: “My kids, who are 10 and 8, love to eat Keye Sir because of the color effect on their tongues. Enjoy this delicious, easy-to-make salad with your whole family!”

Recipe: Keye Sir


  • 3 medium-size beets
  • 4 medium-size carrots
  • 3 medium-size potatoes
  • 1/4 cup diced red onion
  • 2 jalapeño peppers, finely diced (remove seeds)
  • Juice from 2 lemons
  • 2 tablespoons olive oil
  • Salt to taste


  • Boil beets, carrots and potatoes until tender
  • Drain the water and allow the vegetables to cool
  • Remove the skin from the vegetables and chop them into cubes
  • Place the chopped vegetables in a large mixing bowl
  • In a small bowl, mix the lemon juice, oil and salt
  • Toss the beets, carrots and potatoes with the lemon juice mixture
  • If possible, allow the salad to marinate for at least 1 hour. Serve cold.

Download a printer-friendly version of this recipe from UC Davis Health.




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