Beetroot Bourguignon Recipe | Tesco Real Food

Ingredients

• 450g bunch raw organic beetroot, trimmed, scrubbed and cut into chunky wedges
• 2 tbsp olive oil
• 1 tsp fennel seeds​
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 250g pack chestnut mushrooms, brushed clean and chopped
• 2 garlic cloves, crushed
• 1 tbsp tomato purée​
• 120ml red wine
• 1 tbsp balsamic vinegar
• 390g tin green lentils, drained and rinsed
• 1 vegetable stock pot, made up to 600ml
• 10g fresh flat-leaf parsley, roughly chopped
• crusty bread or mashed potato (optional)