mushroom lentil beetroot bolognese

This lovely beet & mushroom bolognese (The First Mess) calls for roasted beets (find them at greengrocers that sell them warm in the morning) with filling lentils. Use pasta in plastic-free packaging. Serve with plant-based Parmesan (conventional Parmesan contains calf rennet).

Beetroot contains oxalates, so speak to GP before taking if you have kidney stones or blood pressure issues. Beets also (temporarily) turn your pee pink! Keep mushrooms, onion & garlic away from pets. Read more on food safety for people & pets.

Just bin allium scraps (onion, garlic). Like citrus & rhubarb, acids could harm compost creatures.

How to Buy & Store Beetroot

Cut the stalks and leave the root at the bottom (no need to peel) and they do take a couple of hours baking at least (in a lidded casserole with a little water). You can also grate raw beetroot into salad, and use the salad leaves to garnish.

Fresh beetroot keeps for a few weeks in a cool dark place (it’s in season from July to January) and if you do freeze it, boil or steam first, cool and then pop into sealed containers. Defrost it overnight in the fridge (not at room temperature).

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