- 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
- 3 tbsp olive oil
- Sea salt and freshly ground pepper
- 800ml boiling water
- Deep pan with lid
- Frying pan
- Mortar and pestle
- 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.