vegetarian beet bourguignon

By foodiva

Ingredients

• 3 tablespoons olive oil
• 1 sweet onion, sliced
• 1 carrot, sliced
• 12 ounces (about 1 1/2 cups) pearl onions
• 1 teaspoon sea salt
• Freshly ground black pepper to taste
• 8-10 large golden, red, and candy cane beets, quartered
• 2 tablespoons brown rice flour
• 2 cups red wine
• 4 cups vegetable stock
• 1 tablespoon balsamic vinegar
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1/2 teaspoon fresh thyme
• 1 bay leaf, crumbled
• Herb bouquet with 4 parsley sprigs, 1 bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound fresh mushrooms, quartered
• PILAF
• 1 cup millet
• 1/2 cup chopped almonds
• 1/2 cup fresh parsley, chopped
• 2 cloves garlic
• 2 tablespoons olive oil
• Juice of 2 lemons
• 1 teaspoon lemon zest

Details

Servings 6
Preparation time 20mins
Cooking time 140mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions
In a deep pot, heat olive oil on medium-high, add carrots, garlic, sweet onion, sea salt, and black pepper. Saute until onions are soft and slightly brown. Add pearl onions and cook, occasionally flipping them so they brown evenly on each side for about 10 minutes- you don't want these to get mushy, just brown and holding the firm shape. Add flour, cook for additional 3 minutes. You may want to add an additional tablespoon of olive oil here if it becomes too dry.
Add red wine, vegetable stock, tomato paste, mushrooms, balsamic vinegar, and herbs. Simmer and cook for 1 hour, uncovered. The stew will reduce and thicken.
Next, add in quartered beets and cook for an additional hour or until beets become tender, not mushy, just fork tender.
FOR THE PILAF: Boil 2 cups of water, add the 1 cup of millet, cook on medium uncovered for 20 minutes or until water has absorbed. Fluff the millet with a fork and set aside. Add chopped almonds, fresh parsley, garlic, olive oil, and fresh squeezed lemon.
TO SERVE: There are two serving options, either take a large serving bowl and plate the pilaf on one side and the Beet Bourguignon on the other, when eating just mix the two together. Another option is to plate by scooping the pilaf on the bottom of a plate, followed by placing 2-4 beet quarters on top of the pilaf, then spoon the Beet Bourguignon liquid on top.
Garnish both with fresh thyme and finishing sea salt to taste.

Instructions