Beetroot Bourguignon Recipe

Posted on 1 July 2019

(Serves 4)

We’re sharing the recipe for the Beetroot Bourguignon we introduced for Meat Free May this year. It’s a terrific veggie take on the classic French dish, packed with flavour … and lots of wine! And, of course, it freezes rather well.



Rapeseed Oil 30g

Diced White Onion 100g

Chopped Garlic 20g

Tomato Puree 70g

Red Wine 220ml

Water 450ml

Vegetable Stock Cube x2

Cornflour 15g

Bay Leaves 2 whole

Thyme 8 sprigs

Salt 10g

Diced Celeriac 150g

Carrots 200g

Baby Shallots 100g

Washed Cup Mushrooms 220g

Vacuum Packed Beetroot 300g

Balsamic Vinegar 20g



  • First make the sauce by sautéing 20g of chopped garlic and 100g of diced white onions in 10g of rapeseed oil with 2 sprigs of thyme in a saucepan. Then add 70g of tomato puree and 220ml of red wine along with 2 vegetable stock cubes dissolved in 430ml of water and bring to a simmer. Mix 15g of cornflour with 20g of cold water in a separate bowl until a combined cloudy white thick liquid is formed and whisk this rapidly into the simmering sauce until it is thickened. Lastly add the bay leaves and 5g of salt and simmer until the sauce is thick, rich and glossy.

  • Prep the Carrots and Celeriac by peeling and the slicing the carrots into 5cm batons and with the celeriac cut into 3 cm chunky diced cubes. Then roast the celeriac and carrots together with the 220g of whole washed cup mushrooms in a roasting tray in 20g of rapeseed oil and 5g of salt and 3 sprigs of picked thyme. Roast on a backing tray at 160°c for 20 minutes.

  • Separately roast the 100g of baby shallots whole and cut the 300g of whole beetroot into wedges and cover in 20g of balsamic vinegar and 3 sprigs of fresh thyme for and maximum flavour. Roast on a roasting tray in the oven at 160°c for roughly 20 minutes. (Feel free to add the beetroot juice into the sauce for extra flavor)

  • Once the vegetables are roasted remove any stalky bits of thyme and add the vegetables to the saucepan with the sauce and mix so the roasted vegetables are coated in sauce. Bring back to a simmer and serve. We like to place the saucepan in the middle of the table with a ladle so people can help themselves. Best served with some boiled rice or mashed potatoes.

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