Winter Vegetable Stew with Beetroot and Chilli

Beetroot and chilli? It actually works. I'd already made a borscht earlier in the week, so decided to do something different with some beetroot which needed to be eaten.

Essentially this is a vegetable stew made with carrot and onions, turnip and tomato puree. Plus the diced pieces of beetroot. The vegetables were stir-fried in some sunflower oil. The haricot beans came from a can of baked beans which had been in the fridge for a couple of days.

I added water to the stew, three finger chillies, and some vegetable stock. Allowed to simmer on the hob for about an hour at a low heat under glass, stirring occasionally. Add a little oregano before serving.

Served with half a toasted naan bread, or another flatbread of your choice. Delicious!