Beetroot, Red Onion and Puy Lentil Bourguignon

When my nose begins to have that wet cat nose feeling,  my culinary thoughts begin to turn to making a Bourguignonne of chestnuts, mushrooms and roasted garlic.  It is perhaps my most popular of autumnal and wintry dishes.  

In fact I even made it last year - twice for a Christmas party served with pan-fried Sun dried Tomato and Rosemary Polenta that were shaped like Christmas Pine Trees.  But that was not the Bourguingnonne that I would be making.  Instead, I thought I'd try a recipe for Beet Bourguignon that I had seen on the Internet last year and logged it my head.  Beetroot is not my thing, but my man loves the stuff, so it was with him in mind that I kept the dish in mind, plus the fact that I do like trying out new dishes and flavour combinations.  

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