A hearty sauce of roasted beetroot, shallots, carrots and button mushrooms, slowly reduced in red wine with tomato passata and herbs. Made the Burgundy way, naturally vegan and gluten-free. Served with crushed potatoes, and it tastes excellent the next day too, when the flavor deepens.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Slow-roasted root vegetables and a wine reduction warm and nourish.
Ingredients
Sauce base
- Beetroot (raw, unpeeled) – 1,800 g
- Shallots – 600 g
- Carrots – 800 g
- Garlic – 50 g
- Red wine – 900 ml
- Tomato passata – 300 g
- Tomato paste – 300 g
- Vegetable stock – approx. 3,000 ml
- Button mushrooms – 500 g
- Gluten-free flour – 15 g (1 tbsp)
- Vegetable oil – 100 ml
- Salt – approx. 18 g (to taste)
Spices
- Ground black pepper – 1 tsp (approx. 3 g)
- Dried garlic – 3 tsp (approx. 9 g)
- Sweet paprika – 3 tsp (approx. 9 g)
- Dried basil – 2 tsp (6 g) + 1 tsp (3 g) to finish
- Dried marjoram – 2 tsp (6 g) + 1 tsp (3 g) to finish
- Dried rosemary – 3 tsp (approx. 6 g)
Side
- Potatoes (raw, waxy to all-purpose, type B/C) – 2,000 g (approx. 1,500 g once prepared)
Method
Roasted vegetables
- Preheat the oven to 250 °C.
- Toss the shallot halves, garlic, beetroot and carrots with the reduction (wine, tomato paste and spices), oil and salt.
- Transfer to a GN pan and roast uncovered for 15 minutes.
- Once the liquid has reduced, cover the GN pan, lower the heat to 180 °C and roast for another 15–20 minutes, until the vegetables are tender.
Sauce base
- Put the oil and chopped shallots into a cold pot and salt them.
- Heat over medium heat for about 8 minutes without stirring.
- Turn up the heat, add the mushrooms and sauté for about 5 minutes, stirring constantly.
- Sprinkle in the flour and toast it briefly.
- Add the passata and ½ of the stock, scraping the bottom of the pot.
- Reduce over low heat for about 10 minutes.
Combining and seasoning
- Add the roasted vegetables along with the juices from the GN pan.
- Add stock as needed for the right consistency.
- Sprinkle in the remaining dried herbs (basil, marjoram).
- Cover and let rest for 10 minutes, then adjust the final seasoning.
Side – potatoes
- Boil or bake the potatoes in their skins.
- Portion 150 g per serving.
Serving
Serve 200 g of beetroot sauce and 150 g of potatoes per portion. Good as a main course, and excellent the next day, when the flavor deepens.
Key ingredients
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Button mushrooms
- Low-calorie umami, selenium and B vitamins.
- Tempeh
- Fermented soy — protein plus probiotic potential, easier to digest than tofu.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Beetroot
- Betaine and nitrates; traditionally supports the liver and circulation.
- Millet
- Gluten-free millet; easy to digest and alkalising.
Why it’s good for the body
- Beetroot is a source of nitrates that support circulation and the heart.
- Button mushrooms add umami and B vitamins.
- A slow wine reduction deepens the flavor without animal products.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The sauce is naturally gluten-free and vegan.
- It can be lightly blended for a smoother texture.
- Also great with tarhoňa (egg barley), millet, or as a base for roasted tempeh.