- 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
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.
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.
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.
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.
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.
Roughly chop the cos lettuce and pop in a bowl. Toss with ½ tbsp of olive oil and seasoning.
Once the beetroot is tender, add the golden shallots and mushrooms to the pan. Stir to heat through for a few mins. Season.
Spoon the bourguignon into warm bowls and top with the green sauce. Enjoy with the crunchy salad.