Beetroot, Leek, Carrot & Basil Mustard Stew

Do you love mustard? I do I do.

How about leeks? mmmmmm.

Not a fan of beets? No problemo, skip em'

Try this. It is different. The sauce is scrumptious.

Creamy, a little spicy and totally earthy.

Prep 5 mins 

Cook time 10mins 

YUM. Great for a quick dinner idea


  • 1/2 beetroot or 1/3 if it is large
  • 2-3 carrots 
  • 1 leek 
  • 1 tbsp dijon mustard 
  • 1/3 cup almond milk 
  • Pinch of salt 
  • Pinch of black pepper 
  • 1 tsp olive oil 
  • Handful of fresh basil 


  1. The beetroot- I would recommend doing this the night before. Wash and scrub the beetroot, then boil it until it is soft and tender for about 20-30 minutes (depending on the beetroot's size) 
  2. Let it cool down, place in the fridge

The next day,

  1. Peel and cut your beetroot into small pieces
  2. Peel your carrots 
  3. Clean, wash and shop up the white part of the leek 
  4. In a pot, add a touch of olive oil then add your leeks on high heat 
  5. Season with a pinch of salt and let it sweat for a few minutes 
  6. Then add in our tablespoon of dijon mustard 
  7. Turn down the heat to medium and let it sweat some more
  8. Add in your carrots and let them sweat too 
  9. after 3-4 minutes, add in your almond milk and bring to boil
  10. Once it is boiling turn the heat off
  11. Add in your already cooked beetroot pieces 
  12. Add in your chopped fresh basil and a touch of black pepper 
  13. And voila! Enjoy :)