Beet Bourguignon

Name: Beet Bourguignon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons arrowroot powder, solved in 2 tbsp water (optional); 3 bay leaves; 8 smalls beets, peeled & quartered (we used Chioggia beets); 4 mediums carrots, sliced in large pieces; 4 cloves garlic, minced; 473 milliliters puy lentils, for serving; 10 champignon mushroom; 2 Tbsps olive oil; 10 smalls pearl onions, peeled; 2 portobello mushrooms; 237 milliliters red wine; 1 pinch a of sea salt; 4 servings sea salt & pepper to taste; 2 sprigs thyme; 2 Tbsps tomato paste; 473 milliliters vegetable stock; 946 milliliters water; 1 yellow onion, chopped

Beet Bourguignon might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 32g of protein, 9g of fat, and a total of 633 calories. This recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have sea salt & pepper, pearl onions, thyme, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free and vegan diet.