Beet Bourguignon nut roast

You are here

» Beet Bourguignon nut roast

Beet Bourguignon with veg and mash in bowls

Ingredients

  • 2tbsp olive oil
  • 150g shallots or red onions, finely chopped
  • 30g garlic cloves, finely chopped
  • 40g sun dried tomatoes, roughly chopped
  • 120ml red wine, red grape juice or cranberry juice can be used for an alcohol-free version
  • 200g beetroot, finely grated and juice squeezed out
  • 3g thyme stalks, remove and discard stalks
  • 2tsp stock powder
  • 1tsp salt, more if needed
  • 1tsp yeast extract or brown miso
  • 40g ground flax seed
  • 100g pre-cooked chestnuts
  • 70g hazelnuts, roughly chopped
  • 60g shallots or red onions, finely sliced
  • 20g sunflower seeds
  • 1tbsp olive oil

Equipment

  • Wide frying pan
  • Wooden spatula
  • Rolling pin
  • Small bowl
  • Ramekin and 8 inch cake tin (or a savarin mould)
  • Spoon

Method

  1. Heat your oven to 200c/gas mark 6 (fan oven 180c)
  2. Heat 2tbsp in a wide frying pan on a medium heat, once hot add the shallots or red onions, cook until they are soft. Add the garlic, cook for a further 5 minutes until the garlic starts to brown.
  3. Add the sundried tomatoes, wine (or juice), beetroot, thyme, stock, salt and yeast extract. Mix well and taste to see if any more salt is needed.
  4. Add flax seeds and mix well.
  5. Crush the chestnuts using a rolling pin, you want there to be chunks of the nuts to add texture to the nut roast.
  6. Add the hazelnuts and chestnuts to the beetroot mixture.
  7. In a small bowl mix the shallots or red onions and sunflower seeds with oil.
  8. Put a ramekin into the middle of the cake tin. Add the onion mixture to the cake tin so it goes around the ramekin to make a ring. Top with the beetroot mixture, pat down with the back of a spoon.
  9. Bake for around 30-40 minutes until the outside has crisped up. Run a knife around the edge of the nut roast, place a plate on top then flip over.
  10. Fill in the inner circle of the nut roast with celeriac mash and roasted rainbow root veg or serve in separate dishes.

Makes 4 portions

Sides

Celeriac mash with nutmeg

Ingredients

  • 880g celeriac, peeled and cubed
  • A splash of extra virgin olive oil
  • Salt, to taste
  • Freshly ground nutmeg

Equipment

  • Saucepan with lid
  • Colander
  • Hand blender or masher

Method

  1. Put the celeriac in a saucepan filled with water. Put the lid on, bring to the boil then reduce to a simmer.
  2. Cook for 15-20 minutes until the celeriac is well cooked.
  3. Drain well.
  4. For a really smooth consistency blend with a hand blender. You can also use a potato masher.
  5. Add the oil, salt and a generous grating of nutmeg.

Roasted rainbow root veg

Ingredients

  • 200g shallots, top cut off
  • 200g baby topped rainbow carrots
  • 200g baby courgette
  • 200g radish, cut in half
  • 2tbsp olive oil
  • Salt, to taste

Equipment

  • Large bowl
  • Wide baking tray

Method

  1. Put the vegetables into a large bowl, add the oil and salt. Mix well.
  2. Spread on a wide baking tray.
  3. Bake for 20-30 minutes until the vegetables are just cooked.

Recipe by Chef Day Radley of theveganchefschool

Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2021 The Vegan Society