Beets can reduce inflammation and are an antioxidant powerhouse. They can also boost your sports performance.
4 tablespoons extra virgin olive oil
1 medium onions, diced
4 clove garlic, crushed
8 small beets, peeled & quartered
4 medium carrots, chopped into chunks
2 sprigs thyme
salt & pepper
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2-3 portobello mushrooms
10 button mushrooms
10 small pearl onions
2 teaspoons arrowroot flour dissolved in 2 tablespoons water
Heat 2 tablespoons olive oil in a large pot and then stir in onions and garlic, sauté until soft.
Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally.
Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes.
Meanwhile prepare the mushrooms and pearl onions. Heat 2 tablespoons olive oil in a pan, lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in color. Season to taste. Set aside.
Prior to Serving:
Taste the stew and add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional.
Add mushrooms & onions to stew and simmer for 10 more minutes.
To serve, spoon the stew over polenta or lentils and sprinkle with fresh thyme.
Total Fat: 15.0 g
Cholesterol: 0.0 mg
Sodium: 579.5 mg
Total Carbs: 47.1 g
Dietary Fiber: 11.4 g
Protein: 8.1 g