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Beet Bourguignon

Beet BourguignonBeet Bourguignon Bowl

Calories 320 (20% from fat)
Fat 7.1 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 445 mg.
Carb. 46 gram
Fiber 17 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 14 gram

Ingredients


8 small beets, baked, peeled and cut into 1 inch square pieces

olive oil cooking spray

2 Tbsp. olive oil

1 large (2 cups) yellow onion, chopped

4 cloves (4 tsp.) garlic, chopped

6 carrots (2 cups), peeled and cut into large pieces (baby carrots cut into thirds)

3 bay leaves

2 tsp. dried thyme

1/4 tsp. salt

1 tsp. No Salt sodium free alternative

1/2 tsp. ground black pepper

2 Tbsp. tomato paste (no salt added)

1 cup red wine

2 1/2 cups vegetable stock

4 cups water

2 cups lentils (puy lentils preferred), rinsed

1/4 tsp. salt

2 Tbsp. olive oil

3 portobello mushrooms, sliced

10 cremini mushrooms, sliced

15 pearl onions, peeled

1/4 tsp. salt

1 tsp. No Salt sodium free alternative

1/2 tsp ground black pepper

2 tsp. arrowroot dissolved in 2 Tbsp. water
(If arrowroot not available you can use corn starch.)


This recipe came from David Frenkiel and Luise Vindahl in Vegetarian Everyday (Rizzoli) and was printed in The Week. We liked the recipe, but it was a little high in fat and sodium. We made a couple minor changes and included instructions on how to prepare the beets. Be ready, this recipe will take approximately 30 minutes to prepare and 3 hours total cooking time.

1. Preheat oven to 400 degrees Fahrenheit.

2. Wash the beets and then cut the tops off (where the leaves are) about 3 inches from the bottom. Keeping the tops helps prevent the beets from bleeding out too much and it makes them easier to hold when peeling. All the beets should be about the same size, or they won't all be done at the same time. If they're different sizes, cut the larger beets to make them roughly the same size as the smaller ones.

3. Put a sheet of aluminum foil on a baking sheet and place the beets on top. Then lightly coat the beets with olive oil. I like to use spray olive oil on them. Wrap the aluminum foil around them and crimp the edges to make a nice tight seal.

Beets being prepared.      Beets being prepared.

4. Cook for about 30 minutes before checking the beets. They're done when you can easily pierce them with a fork. Depending on the beets age or size, it can take up to an hour for them to cook. Because beets have an intense red color to them, they tend to stain things that touch them. To avoid staining your hands, put on a pair of gloves when you take them out of the oven.

5. When the beets are done, remove them from the oven. Then rub the beets with your hands or a damp towel you don't mind staining. The skin should come right off. You can use a potato peeler if you want instead. Once the beets are skinned, cut them into small 1-inch cubes.

6. Get a large saucepan or Dutch oven. Heat it over medium heat with 2 tablespoons of olive oil. Then add the onion and garlic and sauté until they're soft, about 5-7 minutes.

7. Add the beets, carrots, bay leaves, two sprigs of thyme plus 1/4 teaspoon salt, 1 teaspoon no salt and 1/2 teaspoon ground black pepper. Cook for 5 minutes, stirring occasionally. Then stir in the tomato paste, red wine and vegetable stock while simmering for 20 minutes.

8. In a second large pot, cover the lentils with 4 cups of water and bring to a boil. Reduce heat to medium and simmer for 15 to 30 minutes, until lentils are tender. You can add 1/4 teaspoon of salt the last few minutes of cooking. Then drain the water out, turn off the heat, cover the lentils and set them aside.

9. In a large skillet, heat two more tablespoons of olive oil over medium-high heat. Add the portobello mushrooms, sliced cremini mushrooms and pearl onions. Reduce heat to medium and cook, stirring occasionally until tender and golden, about 6-8 minutes.

10. Lightly season the beet mixture with the remaining 1/4 teaspoon salt, 1 teaspoon no salt and 1/2 teaspoon ground black pepper.

11. Dissolve the arrowroot or cornstarch in 2 tablespoons of water. Then whisk the paste into the beet mixture until it thickens. Add the mushroom and onions and simmer for 10 more minutes.

12. Remove the bay leaves and thyme sprigs. Mix the lentils together with the rest of the stew and serve it up, about 1.5 cups per person. You can garnish with leaves from about three sprigs of thyme.

Yield: 9 Servings


 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3 minutes. Keep the container open a little to allow steam to escape.

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