Beetroot Bourguignon
Beetroot Bourguignon



  • 100g green lentils
  • 450g peeled and quartered beetroot
  • 1 tbsp veg oil
  • 1 onion, cut into wedges
  • 3 chopped carrots
  • 1 tsp dried thyme
  • 2 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1 tsp Vegemite
  • 300ml red wine
  • 300ml veg stock
  • 250g brown mushrooms, quartered
  • 2 bay leaves
  • Soak the lentils in water for 40 mins. Meanwhile, preheat the oven to 230C, and pop the beetroot, carrots, onion, thyme and oil in a roasting tin and season. Roast for 35 mins, mixing them halfway through. Remove the dish from the oven and place on the hob, and turn the oven down to 200C.
  • Drain the lentils and add to the roasting tin. Mix in the rest of the ingredients, season with black pepper, and bring to the boil on the hob. Return the tin to the oven and cook for 1 hour, or until the lentils are cooked and the sauce is thick and unctuous. Serve with crusty bread.
1 hr 40 mins
6 serving

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