Create a vegan version of beef bourguignon, using beetroot in place of the traditional beef. A beautiful combination of sweetness from the beetroot, and earthy depths from the vegetable, this will be your go to winter warmer.
Good For You!
Beetroot, also known as beets, is a root vegetable that has been used for centuries for both culinary and medicinal purposes. In recent years, it has gained popularity as a superfood due to its impressive nutritional profile and numerous health benefits.
Here are just a few of the ways that beetroot can boost your health and well-being:
- Rich in Nutrients
Beetroot is packed with essential vitamins and minerals, including vitamin C, folate, potassium, and manganese. It’s also high in dietary fiber, which is important for digestive health.
- Lowers Blood Pressure
Studies have shown that consuming beetroot can help to lower blood pressure, which is a major risk factor for heart disease and stroke. This is because beetroot contains nitrates, which are converted to nitric oxide in the body, a compound that helps to relax and widen blood vessels.
- Boosts Athletic Performance
The nitrates in beetroot can also enhance athletic performance by improving blood flow and oxygen delivery to the muscles. This can lead to increased endurance and reduced fatigue during exercise.
- Supports Brain Health
Beetroot contains betaine, a compound that has been shown to support brain health by reducing inflammation and improving cognitive function.
- Fights Inflammation
Inflammation is a common underlying factor in many chronic diseases, including arthritis, heart disease, and cancer. Beetroot contains antioxidants and anti-inflammatory compounds that can help to reduce inflammation in the body and protect against these diseases.
- Promotes Detoxification
Beetroot is a natural liver cleanser and detoxifier, helping to flush toxins and waste products from the body.
- Improves Skin Health
The high vitamin C content in beetroot can help to promote collagen production, which is essential for healthy skin. Additionally, the antioxidants in beetroot can help to protect against sun damage and premature aging.
Ingredients
- 1 onion chopped
- 2 stalks celery chopped
- 3 cloves garlic crushed
- 2 carrots chopped
- 250 g chestnut mushrooms sliced
- 3 tbsp tomato paste
- 2 tbsp miso
- 3 tsp dried thyme
- 1 bay leaf
- 500 g cooked beetroot chopped into large chunks
- 250 ml red wine
- 400 g chopped tomatoes
- 300 g cooked green lentils
- 1 tbsp balsamic vinegar
- 1 handful fresh parsley chopped
Directions
Simple one pot wonder! Add your chopped veggies to a pan and sauté, and then add your mushrooms, cooking until soft. Now is time for the tomato paste, thyme and miso, before pouring in the wine, chopped tomatoes, beetroot, lentils and the bay leaf. Leave to simmer letting the flavours infuse, and finish by stirring through the balsamic vinegar.
I think this dish goes so well with lovely creamy mash potatoes. But I have also used polenta and that worked really well too. Any sauce left? That’s what the crusty bread is for! Get it all mopped up. Delicious!
Beet Bourginon
A comforting stew that will keep you warm and satisfied. A beautiful earthy and sweetly rich dish that you can soak up with creamy mash potatoes and crusty bread.
- 1 onion (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (crushed)
- 2 carrots (chopped)
- 250 g chestnut mushrooms (sliced)
- 3 tbsp tomato paste
- 2 tbsp miso
- 3 tsp dried thyme
- 1 bay leaf
- 500 g cooked beetroot (chopped into large chunks)
- 250 ml red wine
- 400 g chopped tomatoes
- 300 g cooked green lentils
- 1 tbsp balsamic vinegar
- 1 handful fresh parsley (chopped)
In a large pan, heat some veggie stock or oil and sauté the onion, carrots, celery and garlic for 5 to 10 minutes, or until soft.
Add in the mushrooms with a good sprinkle of salt and pepper. and cook for a further 5 minutes or until reduced in size.
Stir through the tomato puree, dried thyme and miso and cook for 1 minute.
Pour in the wine, chopped tomatoes and stir through the lentils and beetroot.
Add the bay leaf, bring to a boil and leave to simmer for 10 minutes. You may need to add some more water if the sauce is too thick.
Stir through the balsamic vinegar, and serve the stew topped with fresh parsley with some creamy mash potatoes and a chunk of crusty bread.
- You could use raw beetroot and lentils for this but the cooking time would be increased and you would need to add more liquid to ensure the lentils cook thoroughly.
- Any leftovers can be stored in the fridge for up to 5 days.
- This recipe can be frozen.
- For an alternative dinner idea, serve with cooked creamy polenta in place of the mash potatoes.
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