Recipe: Beet Bourguignon With Horseradish Yogurt

Beet Bourguignon with Horseradish Yogurt

This is a delectable Scandi twist on the classic beef Bourguignon. Beets are loaded with potassium, ringing in at astonking 530mg of potassium for just two beets. Potassium works by redressing the imbalance of sodium in our system.

(Serves 6)


4 tbsp olive oil

1 white onion, chopped

4 garlic cloves, finely chopped

6 carrots, sliced into large discs

4 large beetroot, peeled and chopped

3 bay leaves

3 sprigs of fresh thyme

3 Portobello mushrooms

2 handfuls of wild mushrooms

2 tbsp Dijon mustard

2 tbsp tomato purée

1 small tin of anchovies, drained, or

2 tbsp sweet white miso (for vegetarians)

500ml red wine

500ml good stock

2 tbsp kuzu or arrowroot (natural thickener)

2 tbsp cold water

For the Horseradish yogurt Ingredients:

1 large tub of natural yogurt

1 small lemon, zest only

4 tbsp freshly grated horseradish, finely chopped


Heat half of the olive oil in your largest heavy-based saucepan over a gentle heat. Add the onion and garlic and sauté until glassy, then tumble in the carrots, beetroot, bay leaves and thyme and let them socialise for 5 – 10 minutes while you prep the mushrooms. Slice the portobellos across the diameter. Depending on the type of wild mushrooms you chose, chop them into bite-sized chunks or leave whole if small. Set aside for now. Check your pot of sweating veg and stir through the mustard, tomato purée, anchovies (if using), red wine and enough stock to cover. Simmer on a low putt-putter for 90 minutes or more. Make sure you leave the lid off to let the alcohol escape. Being Irish, this step sounds counter-intuitive, but trust me. You don’t want the alcohol content in the finished dish.

Heat the rest of the olive oil in a large frying pan, then lower the heat and sear the mushrooms until tender.Season to taste and parachute them into the pot as they cook. Dissolve the kuzu or arrowroot in the cold water and add to the pot 10 minutes before the end of the cooking time to thicken the broth. When the beets and carrots are cooked and still have a nice bite to them, remove the pot from the heat. For vegetarians who skipped the anchovies, stir through the white miso at this point to preserve its nutritionalkudos and get that same umami punch. Remember to pick out the bay leaves and thyme before serving. Bourguignon is traditionally dished up with lots of lentils, but we find mashed potato suits our Irish DNA. Either way,stir the natural yogurt, lemon zest and finely chopped horseradish together, and serve with dollops of horseradish yogurt on top.

Serve and enjoy!