Introduction to Beet Bourguignon

This Vegan Beet Bourguignon recipe is my take on the French classic. We use beets to create an earthy robust flavor and stew them with a red-wine-based braising liquid. The outcome is a rich and hearty dish that is both satisfying and beautiful on the plate. Serve with Mashed Potatoes.

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What You Need…

Beets: bring an earthy rustic feel to this dish that works beautifully.
Pearl Onions: can be found fresh that needs to be peeled or you can use frozen.
Carrots: We use carrots twice in this recipe. For the final garnish, you can use an heirloom carrot for a beautiful rustic aesthetic if you have them available.
Mushrooms: We use both shiitake and button mushrooms.
Red Wine: Nearly any red wine will work for this recipe. Choose something you enjoy as well since you only need 1 cup.

How To Make Beet Bourguignon

BEET BOURGUIGNON INGREDIENTS — All of the ingredients for the roasting step of beet bourguignon.

BEETS CUT IN HALF — Slice the beets in half then sear them in your skillet.

CARROTS, CELERY, ONIONS, RED MISO, THYME, AND BAY FOR BRAISING BEET BOURGUIGNON INGREDIENTS — Slice the carrots, celery, onions, and garlic.

ROASTING CARROTS, CELERY, ONIONS, RED MISO, THYME, AND BAY FOR BRAISING BEET BOURGUIGNON INGREDIENTS — Next, you will char them in your skillet.

RED WINE BRAISING LIQUID — Combine the brazing liquid ingredients, cook, and stir until incorporated.

BEETS READY FOR BRAISING_ — Place the vegetables in a casserole dish.

BEETS READY TO BRAISE_ — Cook the beets until tender.

BRAISED BEETS READY FOR ROASTING — Next, remove the beets and roast them separately, basting every 10-15 minutes.

How to Make Caramelized Pearl Onions & Carrots

INGREDIENTS FOR GLAZED CARROTS AND CARAMELIZED PEARL ONIONS_ — Peeled pearl onions, carrots, parsley, and brown sugar are the components of caramelized onions and carrots.

BROWN SUGAR AND PEAR ONIONS — For perfectly caramelized pearl onions, add the onions and brown sugar then mix to combine.

COOKING CARAMLIZED PEARL ONIONS — Next, remove the beets and roast them separately, basting every 10-15 minutes.

COOKING GLAZED CARROTS — Using the same pan, add the carrots and cook until tender.

COOKING GLAZED CARROTS WITH PARSLEY — Then, Add parsley leaves at the end.

Chefs Tips

Working with beets can be challenging. Using gloves to avoid getting your hand stained is recommended.
To peel pearl onions quickly, place them into boiling water for 2 minutes. Remove them into an ice bath to stop the cooking so you can handle them. The skins will pop right off.
Use a dry pan to start the mushrooms, this will help retain the structure of the mushrooms

Beet Bourguignon

Course: Dinner

Cuisine: French

Keyword: Beet, Bourguignon

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: People

Calories: 271kcal

Author: Those Vegan Chefs

This Beet Bourguignon recipe is my take on the French classic. We use beets to create an earthy robust flavor and stew them with a red wine-based brazing liquid. The outcome is a rich and hearty dish that is both satisfying and beautiful on the plate.

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Ingredients

BRAISING LIQUID

1 Tbsp olive oil extra virgin
½ yellow onion medium dice
2 carrots large

2 celery stalks large dice
2 garlic cloves smashed
1 thyme sprig large

1 bay leaf dried
1 cup red wine
1 Tbsp red miso paste

¼ cup flour all-purpose
¼ cup plant milk
1 tsp poultry seasoning
1 Tbsp black vinegar
1 Tbsp molasses
1 tsp sea salt
2 cups vegetable broth

ROASTED BEETS

6 beets braised in beet brazing liquid
2 Tbsp black vinegar
2 Tbsp olive oil extra virgin

CARAMELIZED PEARL ONIONS AND CARROTS

8 oz pearl onions peeled
3 Tbsp brown sugar
1 Tbsp olive oil extra virgin
¾ cup vegetable broth
½ tsp sea salt
1 carrot large cut into 2 inch bias cut strips
2 Tbsp parsley Italian
1 tbsp olive oil extra virgin
¼ cup vegetable broth
¼ tsp sea salt

THYME ROASTED MUSHROOMS

10 button mushrooms
10 shiitake mushroom caps
1 Tbsp olive oil extra virgin
2 Tbsp thyme leaves
¼ tsp sea salt

GARNISH

celery and parsley leaves soaked in cold water

Instructions

HOW TO MAKE BEET BRAISING LIQUID

Preheat oven to 375 degrees.
Add the extra virgin olive oil to a large heavy sauté pan heating over medium-high heat, and cook the vegetables until a light golden brown, about 10 minutes.
Remove the roasted vegetable from the pan, lightly season the beets, and place the beets cut side down, cooking until roasted. Remove the beets from the pan.
Add the red wine and the miso, and stir to combine. Cook the red wine over high heat for 2 minutes, and add the vegetable broth.
Combine the flour and the plant milk, and whisk to combine. Add the slurry to the pan, stirring to combine. The sauce will start to thicken very quickly.
Poultry seasoning, black vinegar, and molasses, stir to incorporate. Add the thyme and bay leaf. Remove from the heat.
Place the roasted vegetables in an ovenproof dish, and place the seared beets on top of the vegetable. Pour the sauce into the baking dish.
Place the beets in the oven cooking for 35 minutes.

HOW TO ROAST BEETS

Remove the beets from the braising liquid.
Place the beets on a baking rack, with a lined baking sheet lined with parchment paper.
Mix the black vinegar and the extra virgin olive oil.
Baste the beets, place the beets back in the oven, cooking for 30 minutes. Baste the beets another three times over the next 30 minutes.
The skin of the beets will be lightly chard and crisp. The skins will be very dark, while the beets themselves will be tender.

HOW TO MAKE CARAMELIZED PEAR ONIONS AND CARROTS

Heat a sauté pan over medium heat, and add the extra virgin olive, pearl onions, brown sugar, and sea salt. Stir and shack the pan, and start to lightly caramelize the onions. Cooking for about 1 minute.
Add 1/4 cup of vegetable broth to the onions. It will steam and splatter so be careful. Continue to stir the onion as the vegetable broth reduces.
Add another ¼ cup of vegetable broth to the pearl onions. Continue to cook, stirring and reducing the broth. The pearl onions will start to become tender and more caramelized after the broth is reduced.
If the pearl onions are tender, reduce the heat to medium-low. Continue to cook the. Pearl onions until golden brown color. Adjust the salt and set aside.
Place the carrots in the pan where the pearl onions were cooked in.
Add the extra virgin olive oil, cooking until the carrot takes on a little color. Season with sea salt.
Add the vegetable broth, cooking until the carrots are tender and the liquid is reduced to a glaze. Add the parsley leaves, toss and set aside.

HOW TO MAKE THYME ROASTED MUSHROOMS

Slice the bottom mushrooms into 3 large slices, and remove the stems from the shiitake mushrooms.
Heat a heavy cast iron pan over medium-high heat. Place the button mushrooms in the pan dry. Cook the mushrooms for one minute, add the shiitake mushrooms and drizzle the extra virgin olive oil over the top of the mushrooms, season with sea salt, and flip the mushrooms cooking until a deep golden brown. Remove from the heat, and sprinkle the thyme leaves over the mushrooms. Set aside.

Notes

Nutritional values are an estimate.

Nutrition

Beet Bourguignon

Introduction to Beet Bourguignon

Le Creuset Dutch Oven

Chefs Knife

Baking Racks

What You Need…

How To Make Beet Bourguignon

How to Make Caramelized Pearl Onions & Carrots

Chefs Tips