Beet Bourguignon

A classic dish with a modern twist! The long simmering of the red and yellow beetroot and carrot in red wine with fresh thyme and bay leaves gives this dish an earthy sweetness and super intense flavour. The nutritious Puy lentils add a lovely bite to this stew. I serve it with oven-roasted potatoes, infused with fresh rosemary and garlic oil. This dish is 100% plant-based (vegan). The dish may differ from the photo.

Yellow and red beetroot, chestnut mushrooms, oyster mushrooms, white onion, carrot, garlic, potato, fresh bay leaves, rosemary and thyme, green Puy lentils, silver onions, tomato purée, red wine, organic vegetable stock, potato starch, pepper and salt, sunflower oil.

Allergens: alcohol, sulfiet.

MicrowaveMarleen's choice

Heat the Beet Bourguignon and potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the Beet Bourguignon and potatoes covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy114,95 kcal

Protein3,69 g

Fat3,38 g

of which saturated0,34 g

Carbohydrates13,7 g

Dietary fibre4,04 g

Salt0,43 g

Average weight: 540 g