Beetroot Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This beetroot gumbo is my go to weeknight dinner when I want something wholesome and satisfying without spending hours in the kitchen. The beautiful deep red color comes from fresh beetroot, which is packed with natural nitrates that support heart health and circulation. What I love most about this recipe is how quickly it comes together in just 45 minutes from start to table, and it uses simple pantry staples that won't break the bank. The earthy sweetness of the beetroot pairs wonderfully with the savory spices and aromatics, creating a comforting one pot meal that feels fancy enough for guests but casual enough for a Tuesday night.
Ella x
Ingredients
- 2 kgbeetroot(diced)
- 1 kgonion(diced)
- 3 clovesgarlic(minced)
- 1 kgred bell pepper(diced)
- 2 kgcarrot(diced)
- 2 stickscelery(diced)
- 400 mltomato puree(canned)
- 800 mlchicken broth(low-sodium)
- 2 tablespoonsworcestershire sauce(store-bought)
- 1 teaspooncumin(ground)
- 1 teaspooncayenne pepper(optional)
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
- 1 sprigsfresh parsley(chopped)
- 2 nullegg(for thickening)
Detail level
Instructions
- 1
In a large pot, sauté the diced onion, minced garlic, and chopped celery in a little oil until the vegetables are tender.
Tip: Be gentle to avoid browning
- 2
Add the diced carrot and red bell pepper and continue to sauté until the vegetables are tender.
Tip: Add a splash of water if needed
- 3
Add the tomato puree, chicken broth, Worcestershire sauce, cumin, cayenne pepper (if using), salt, and black pepper. Stir well.
Tip: Bring to a boil, then reduce the heat to a simmer
- 4
Add the diced beetroot and stir well.
Tip: Continue to simmer for 10 minutes, stirring occasionally
- 5
Use an immersion blender to puree some of the stew, or leave it chunky if preferred.
Tip: Be careful not to burn yourself
- 6
Stir in the chopped parsley and cooked egg.
Tip: The egg will thicken the stew slightly
- 7
Taste and adjust the seasoning as needed.
Tip: Serve hot, garnished with additional parsley if desired
- 8
Serve with crusty bread or over rice, if desired.
Tip: Enjoy your delicious Beetroot Gumbo!
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