-
Peel all the beets, and cut in quarters or cubes of similar sizes (each cube should be about 2 big bites, or the size of stewing beef).
-
Place the beet pieces in a big bowl with the wine, the grainy mustard, onion slices, herbes de Provence, some black pepper, and half of the minced garlic.
-
Cover and marinate for 30 minutes, or up to 8 hours (in the fridge).
-
Heat some olive oil over medium heat in a large stockpot.
-
Remove the beet pieces from the marinade and roast the pieces in the oil on all sides.
-
Pour the wine marinade and the water (or broth) over the beets and bring to a boil. Let it boil for 3-5 minutes. Add the bouillon cube if not using broth, and mix to dissolve completely.
-
Stir in the tomato paste, and the minced sun-dried tomatoes (if using).
-
Reduce the heat to medium-low.
-
Cover, and let stew on medium-low heat for 30-45 minutes, stirring occasionally.
-
minutes before the stew is ready, add the pitted olives, and a few generous pinches of sea salt and some freshly ground black pepper, mix.
-
While the stew is cooking, prepare the celery root purée:
-
Bring a large pot of filtered water to a boil.
-
Peel the potatoes and the celery root, and cut in small bite-size cubes.
-
Put the cubes into the boiling water and let cook for 15-18 minutes, or until cooked.
-
Drain the water out, keeping about 3-4 Tbsp at the bottom.
-
Add 2-3 Tbsp of vegan buttery spread, or grass-fed butter (if you're not vegan or allergic to dairy), or even a light drizzle of olive oil, plus 1/2 tsp of grey sea salt and a generous amount of freshly ground black pepper.
-
Use a potato masher or a hand-held electric mixer to purée the potatoes and celery root until smooth.
-
While the stew and the potatoes are cooking:
-
Heat up a large pan over medium heat.
-
Add a generous drizzle of good quality olive oil, and the sliced mushrooms. Sauté until they are looking golden and roasted, then add the other half of the minced garlic.
-
Mix and cook for a few more minutes. Be careful not to burn the garlic.
-
Put aside in a warm area while waiting for the rest to be done.
-
When everything is cooked, assemble your plates, equally dividing the celery root purée, the beet stew and the sautéed mushrooms.
-
Garnish with a few greens (dressed with a quick apple cider & maple dressing). Enjoy right away!
-
Leftovers will store in the fridge in an airtight container for 3 days.