Hearty Beet Stew with Vegetables

This vibrant beet stew is earthy, comforting, and packed with layered flavors from spices, vegetables, and a touch of red wine. Perfect for a cozy meal, it’s finished with fresh herb and served with soy yogurt topping.

Ingredients (Light meal with bread: 2–3 servings/Side dish: 3–4 servings)

• 200 g fresh beets, peeled

• 1 tbsp olive oil

• 1 bay leaf

  
  

• 50 g onion, finely chopped

• 50 g carrot, chopped

• 1 cup water

• 1tsp salt

  
  

• 1 tsp garlic powder or 2 cloves of fresh garlic

• 1 tsp nutritional yeast

• 1 tsp vegetable stock powder

• 1 tsp smoked paprika powder

• 100 g vegetables of your choice (e.g., radish, cabbage, bell pepper)

• 100 g potatoes, peeled and diced

  
  

• 200 g canned tomatoes

• 30 g red wine

• Black pepper, to taste

• Fresh dill or parsley(optional)

• Soy yogurt, fresh herbs for serving

Instructions

1. Heat the olive oil in a pot over medium heat. Add the peeled beets and bay leaf, and sauté lightly for a few minutes.

2. Add the chopped onion and cook until it becomes translucent. Then add the carrot (or other vegetables) and continue sautéing briefly.

3. 
   

   

   Pour in 1 cup of water and bring to a gentle simmer over medium heat. Cook for 15 minutes.

4. Stir in the garlic powder, nutritional yeast, vegetable stock powder, and smoked paprika.

5. Add your choice of mixed vegetables along with the diced potatoes. Simmer for about 10 minutes, or until the potatoes begin to soften.

6. 
   

   

   Add some canned tomatoes (or fresh tomatoes with tomato paste) and red wine. Reduce the heat to low and simmer for another 10 minutes.

7. Final seasoning

   Once the potatoes are tender, season with black pepper and sprinkle with freshly chopped dill.

Serving

Serve warm, topped with a spoonful of plant based yogurt.