Beetroot Bourguignon

There has been an awful lot in the media recently about the healthy/’clean’ eating craze. Foodies and cookbook authors have been getting a lot of bad press. The thought is that the ‘clean-eating’ phase is getting taken to the extreme by some people, resulting in eating disorders. The media deems it necessary to target the current top ‘wellness’ stars and pick faults. It saddens me that as a nation we always need to pick a target and point the blame at someone. Some of the people who are being targeted are some of my main inspiration sources. They do not tell you what will work for you, just what has worked for them. They believe in a balanced lifestyle and use natural ingredients and healthy fats. If that encourages someone to cook a homemade meal instead of a ready meal then I think that’s fantastic. I have never been on a diet in my life, and don’t intend to. As soon as I tell myself I can’t have something, it is all I want. Moderation is key. I listen to my body, some days it needs extra carbs, some days it’s happy on salads. My plant based diet, and regular exercise, makes me feel good, in my mind and in my body. I also love cake. Life is about balance. As Michael Pollan said; Eat food, not too much, mostly plants.

Beetroot Bourguignon // roughmeasures.comBeetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

If you are a regular here, you’ll know my love for beets is high. Those pure purple hearts with their bright pink juice. I love it in stews, salads and this awesome hummus, yeah, beets are my bag! We eat salads a lot here in our floating abode. We pretty much have the same 5 salads on rotation every week. It’s easy for dinner and sometimes we are both too exhausted after work to cook anything different. Every now and again, I fuel us up with a hearty stew, something a bit comforting after a long day at work.

I was recently sent this gorgeous Le Creuset cast iron casserole dish from Steamer Trading. The dish is from their Vida Brazil range. I’m totally crushing on the colour – Marseille Blue – it reminds me of roaming French hypermarkets as a child and gazing at all their kitchenware. Steamer Trading Cookshop have a vast range of kitchen cookwear. Set up in 1985 by Liz and David, they opened their first store in Sussex. Now with multiple stores across the UK, they’re firmly established as one of the nation’s favourite cookshops. I’ve currently got my eye on a shallower casserole dish to match the one I made this stew in. I need more baking tins and adore this cute heart shaped one! They also offer free delivery on orders over £45 – all the more reason to stock up your kitchen supplies.

This Beetroot Bourguignon is an adaption of a lovely recipe from A Modern Way to Cook by Anna Jones.

Beetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

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Beetroot Bourguignon
 
Prep time
Cook time
Total time
 
A hearty stew for any season. Vegan.
Rough Measures:
Serves: 4
Ingredients
  • Glug of extra virgin olive oil (or 2 tablespoons coconut oil)
  • 2 shallots
  • 2 garlic cloves (peeled and finely chopped)
  • 3 large beetroot
  • 2 carrots
  • 1 small sweet potato
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • 2 tablespoons tomato puree
  • 1 tablespoon harissa
  • 500ml vegetable stock
  • ¾ cup pearl barley
  • S+P
  • OPTIONAL - 150ml red wine
Method
  1. First, finely dice your shallots.
  2. Then, peel and roughly chop your beets, carrots and sweet potato.
  3. Place a casserole dish on a medium heat on the hob, add in a glug of oil and throw in the shallots. Stir well to coat them. Add in a good pinch of salt and pepper. Cook the onions for 5 minutes.
  4. Next, add the garlic, stir well and cook for another 5 minutes.
  5. Now, add all your vegetables, stock, tomato puree, harissa and pearl barley. If using, add in the wine.
  6. Simmer gently for 40 minutes. Enjoy with some crusty bread.
 

I’m adding my recipe to these awesome link ups;

#recipeoftheweek

#extraveg

Steamer Trading Cookshop sent me the Le Creuset pan you can see in my images. I was not paid to write a positive review, and of course, all opinions are entirely my own. Happy cooking!

Beetroot and Orange Salad with Creamy Mint Dressing

Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.

The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)

Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beet Orange Salad // roughmeasures.com

A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.

This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

 

Beetroot and Orange Salad with Creamy Mint Dressing
 
Prep time
Cook time
Total time
 
A vibrant citrus dish with a delicious minty dressing. Vegan and Gluten Free - yay!
Rough Measures:
Recipe type: Main
Serves: 4 persons
Ingredients
  • 3 – 5 large beetroots (peeled)
  • 2 large oranges
  • For the dressing
  • 2 tablespoons cashew butter
  • 50ml water
  • 3 tablespoons extra virgin olive oil
  • Juice ½ lemon
  • 1 teaspoon apple cider vinegar
  • Handful fresh mint leaves
  • 1 tablespoon maple syrup
Method
  1. Preheat your oven to Gas 5 / 190 C
  2. Chop the peeled beetroot into 1cm cubes.
  3. Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
  4. Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
  5. Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
  6. To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
  7. Serve on a plate and drizzle with dressing.

Beetroot and Butter Bean Hummus

WHAT A WEEK. We’ve just got back from our holiday to the alps. I am exhausted and all my muscles ache, but I am filled with gratitude, love and energy to the wonderfulness that is the mountains. They make you feel totally insignificant but powerful beyond words. Storming down slopes and open powder bowls. Hiking ridges above cliffs to access those sweet, untouched fields of the fluffy stuff. I had a permanent smile on my face. Riding with my best friends, in such a beautiful and breathtaking place. I am in awe of those mountains. The view never fails to amaze me, the great vastness of the alpine range, the views of Mont Blanc, and Lac Leman. We are blessed to be able to have spent so much time there, and that it is so accessible to us. We ate too much cheese, drank too much beer and laughed until our sides hurt.

Sometimes you just need to give yourself a break, to recharge your little mind, to laugh at your tumbles and falls, to realise that it’s gonna be alright. Whether that be from a holiday, or just a good old cuppa. Make some you time, put your feet up, give yourself a pat on the back. You’re doing good kiddo. Keep on keepin’ on.

Beetrootbeandip

A good friend of mine has been pestering me to do a beetroot recipe ever since I started Rough Measures, she has been filling my brain with all the purple related ideas. So, this one’s for you Joelle!

This dip is extremely easy, and a tasty, colourful alternative to regular hummus.

Beetroot and Butter Bean Hummus (v) (gf)

INGREDIENTS:

3 large beetroot (roasted are best, but boiled or package bought will work also)
400g butter beans (soaked and cooked or tinned)
1 garlic clove (finely diced)
1 teaspoon cumin powder
1 teaspoon ground coriander
Juice of ½ lemon
Salt and pepper
Dash olive oil.

Coriander (fresh and seeds) – to serve

METHOD

Add cooked beetroot, butter beans, oil and garlic to a food processor. Blend for 30 seconds. Scrape down the sides.

Add the lemon juice, spices and s+p. Blend until smooth.

Serve in a bowl scattered with fresh coriander and coriander seeds.

Beetrootandbeandip

Beetrootandbeandip3