Ethiopian sautéed beets with onions and spiced butter — sweet, earthy, vibrant.
Beets Tibs is a colorful Ethiopian vegetable dish — boiled and cubed beets are quickly sautéed with onions, green peppers, ginger, and niter kibbeh until caramelized. The natural sweetness of the beets is balanced by the aromatics and spiced butter. It's a common side dish served at mezze gatherings and is vegetarian.
Serves 4
Heat niter kibbeh. Add onion and cook until golden, about 8 minutes. Add garlic, ginger, and chili.
Add cubed beets and bell pepper. Sauté over high heat for 5–7 minutes, stirring occasionally, until caramelized.
Season with salt. Serve hot with injera.
Pre-boiling the beets makes this dish quick and easy.
High heat caramelizes them beautifully.
Add other root vegetables like carrots.
Use cooked potatoes instead of beets.
Refrigerate up to 3 days.
While beets are not native to Ethiopia, beets tibs has become a beloved modern vegetable dish served at Ethiopian restaurants and gatherings.
Raw beets take too long to cook. Pre-boil them until tender, then proceed with the recipe.
Per serving (250g) · 4 servings total
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