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Beet Bourguignon


  1. Clean the beetroot and steam for 40 mins in their skins.
  2. Peel and dice the beetroot into large chunks.
  3. In a saucepan gently fry the diced shallot, leek, carrot, beetroot and celery in vegetable oil.
  4. Add the crushed garlic, diced mushrooms and silver skin onions.
  5. Add the red wine and reduce by half then add the halved cherry tomatoes.
  6. Separately make up the vegetable gravy then add it to the saucepan and bring to the simmer for 5 mins.
  7. Serve with creamy mashed potato and maple syrup roasted parsnips.