Beet & Bay Bourguignon with Sauce Verte
Clock Image
Prep: 15 mins
Cook: 50 mins
Dinner’s pretty as a picture with purple organic beetroot, munchy orange carrots and a green sauce made with grassy flat leaf parsley.
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564 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 6 shallots
  • 2 garlic cloves
  • 3 beetroot
  • 3 carrots
  • 1 tbsp tomato purée
  • 2 bay leaves
  • A 75g bag of pearl barley
  • A 200g punnet of portobello mushrooms
  • 1 lemon
  • A handful of parsley
  • 1 Cos lettuce
From your kitchen
  • 3 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 800ml boiling water
You'll need
  • Deep pan with lid
  • Frying pan
  • Mortar and pestle
Step by step this way
  • 1.

    Peel and roughly chop 2 of the shallots. Peel and slice a garlic clove. Heat ½ tbsp olive oil in a deep pan and add the shallots. Cook for 2 mins then add the garlic. Cook for 1 min.

  • 2.

    Peel your beetroot. Halve each and cut into thirds or quarters depending on size. Trim the carrots and cut into 3 cm diagonal chunks. Add to the pan with 1 tbsp tomato purée and the bay leaves.

  • 3.

    Tip in the pearl barley and 800ml boiling water from the kettle. Pop on a lid and turn the heat to low. Stir occasionally, adding more water if dry. Cook for 30-40 mins till the beetroot is tender.

  • 4.

    Peel the remaining shallots. Cut in half through the root so that they stay togther. Thickly slice the mushrooms. Heat 1 tbsp oil in a frying pan. Cook the shallots for 4 mins till golden. Add the mushrooms and cook till soft. Put to one side.

  • 5.

    Whilst the bourguignon is simmering, peel the remaining garlic clove. Zest and juice the lemon. Roughly chop the parsley. Bash together in a pestle and mortar with 1 tbsp olive oil.

  • 6.

    Roughly chop the cos lettuce and pop in a bowl. Toss with ½ tbsp of olive oil and seasoning.

  • 7.

    Once the beetroot is tender, add the golden shallots and mushrooms to the pan. Stir to heat through for a few mins. Season.

  • 8.

    Spoon the bourguignon into warm bowls and top with the green sauce. Enjoy with the crunchy salad.

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