![](https://www.wholelifechallenge.com/wp-content/uploads/2018/01/autumn-ragout-good-kitchen1.jpg)
Is your main dish looking sad and lonely? Are you dreading another side of steamed broccoli?
Ragout (no, not the pasta sauce) is a slow-cooked French-style stew that can be made with meat or just vegetables. You can eat it on its own or pair it with your favorite main dish.
This autumn-themed ragout uses fall and winter vegetables to create a side that’s incredibly delicious and satisfying on cold days and nights. You can make the recipe below for just yourself or double the recipe to pair with other dishes.
![Autumn Ragout](https://www.wholelifechallenge.com/wp-content/uploads/2018/01/autumn-ragout-good-kitchen-350x200.jpg)
Delicious Autumn Ragout
Ragout is a slow-cooked French-style stew that can be made with meat or just vegetables. You can eat it on its own or pair it with your favorite main dish.
Ingredients
Vegetable Ingredients
- 1 cup golden beets sliced into coins
- 1 cup fingerling potatoes sliced into coins
- 1 cup shiitake mushroom julienned
- 2 tbsp avocado oil
- Salt and pepper to taste
Vinaigrette Ingredients:
- 5 tbsp avocado oil
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 tbsp coconut nectar
- 1 tsp rosemary chopped
- 1 tsp garlic minced
- Salt and pepper to taste
Instructions
Vegetables:
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Preheat oven to 400 degrees Fahrenheit.
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Toss beets and fingerlings in half of the oil, and season with salt and pepper.
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Spread evenly on sheet tray and roast until soft. About 20 minutes.
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Heat saute pan on high heat.
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Add remaining oil and mushrooms.
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Saute until soft. About 5 minutes.
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Combine all vegetables and toss with vinaigrette.
Vinaigrette:
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Whisk together all ingredients except oil.
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Slowly whisk in oil, forming an emulsion.
Recipe Notes
Can be served warm or room temperature.
For a walk-through on how to create this delicious autumn ragout, watch the video: