Beetroot Beany Stew – Gluten Free, Dairy Free, Yeast Free



  • 1 cup borlotti beans
  • 3 or 1 small/large beetroot diced into small pieces
  • 1 medium red onion finely diced
  • ½ tsp rosemary
  • ¼ tsp thyme
  • 4 tsp tamari
  • 2 tsp balsamic vinegar



      1. Add the beetroot, onion and black beans to a small pan, add one cup of boiling water.
      2. Add tamari, balsamic, salt and pepper. Stir well.
      3. Cook on medium heat for 1 hour, or until beetroot has softened.
      4. Spoon some of the mixture into a bowl to reserve as the stew.
      5. Season with Himalayan pink salt and lots of freshly ground black pepper


Nutritional facts

Beetroots are an excellent source of folic acid, and a good source of fibre, manganese and potassium. Beet greens and roots are a good source of magnesium, phosphorus, iron, and vitamin B6.

Beetroots have a stimulating effect on the liver’s detoxification process. Contain betacyanin a powerful cancer fighting agent.

(Murray, Pizzorno and Pizzorno, 2008)


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