Winter Beetroot Bolognese
Its not the first time I declare my love of beetroot. Beetroot is a fantastic vegetable that you can do so many things with. It’s superb during late summer when first dug up, but is so good at keeping fresh right through to winter. It gets woodier, but it comes back to life when used in recipes like this Winter Beetroot Bolognese.
You can add a meat substitute like quorn mince, or even a can of kidney beans for added fill, but its not strictly necessary as the beetroot and mushrooms give this dish a fantastic wholesome texture.
1 large beetroot
2 medium or 1 large carrot
1 medium onion
3 cloves of garlic
1 tin organic tomatoes
big handful or 9 button mushrooms
250g quorn mince (optional)
3tbsp red lentils
2 tsp hot paprika
2 tsp dried or fresh oregano
5 fresh basil leaves
1 tbsp red wine or red wine vinegar
1tbsp tomato purée
half a tin of water
salt and pepper to taste
Parmesan and rocket to garnish.
Wash and chop all the vegetables (except the garlic), and put in a large pan with a good helping of olive oil and sauté for a couple of min. Now add the chopped garlic, sauté for a min more. Add the oregano, hot paprika, basil and quorn if using and let the ingredients mix together. Now add the tin of tomatoes, tomato purée, red wine vinegar, and fill the empty tomato can with water and add to the pot. Finally add the lentils and stir. Season with salt and pepper to taste. More water can be added if mixture looks too dry.
Put a lid on your pot and let it simmer for 45 min string occasionally.
10 min before the bolognese is ready, add the spaghetti to a pan of boiling water and cook al dente.
Drain the spaghetti and drizzle olive oil over the pasta, serve with the bolognese topped with parmesan and rocket.
This looks like a beautiful dish for the cooler months. I had never thought to use beetroot and mushroom together before!
Its a very tasty dish for winter, as its warming and satisfying. The beetroot and mushroom really go well together when served like this. 🙂
Based a DELICIOUS bolognese on this last night just using fake mince and the ingredients I had to hand (which didn’t include mushrooms:() – the beetroot adds such a wonderful softness and flavour! I’m happy to use mock meats on occasion, but its so lovely when you can mimic a meat-based dish and have it be delicious and satisfying without needing to…. So I’m definitely going to bookmark this, and next time follow it exactly:)
I made this for a vegetarian friend. It was so easy, although mine came out much more purple than in your pics.
Very tasty and filling, actually tastes better the next day, so you can prepare (and clean the purple splashes)in advance.
Loved it, thank you
So glad it was delicious! Yes, it tastes great the day after! xx