Delicious root vegetable stroganoff

We get an organic vegetable box delivered every week, which has its pros and cons. The pros, of course, are the fresh, seasonal, local, delicious vegetables that appear every Thursday with no effort required on our part. The main con is that I then have to come up with something to do with them!!

Recently, we’ve had a lot of winter root vegetables, as you would expect for the time of year. I usually roast them, occasionally make soup, but I felt we were getting into a rut and I wanted to cook something a bit different. This delicious Stroganoff started out as a winter vegetable stew, but at some point I had the brilliant idea of adding natural yogurt and paprika and turning it all Russian. Although I’m sure no self-respecting Russian would recognise this as anything remotely approaching a Stroganoff!

Still, it worked fantastically, as beetroot has a natural affinity for tangy or salty dairy products like sour cream, yogurt or feta cheese, as you can see here and here 🙂

As with any dish containing beetroot, the colour of everything turned a rich and vibrant magenta. So much so that Kipper and DH struggled to identify which other vegetables they were eating. I suppose we rely on visual clues as much as smell/taste when it comes to food. One thing we all agreed upon though – it tasted really good.

Not that I expected it to be bad, you understand, but it was really really good. Even more delicious than I’d hoped. YUM. In fact, on the subject of pros and cons, I’d expected to have a portion leftover for my lunch the next day, but we actually ate the lot between us! Bah!

We had this with rice (see photo) but I think it would also be great with mashed potato – definitely one to add to the Pesach menu planner…

Brighten up your dinner table with this vibrant root vegetable Stroganoff - chunky carrots, beets & swede in a tangy paprika & yogurt sauce. Delicious!

Delicious root vegetable Stroganoff
Serves 3
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Total Time
40 min
Total Time
40 min
249 calories
28 g
15 g
15 g
5 g
4 g
389 g
487 g
16 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 249
Calories from Fat 128
% Daily Value *
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 15mg
Sodium 487mg
Total Carbohydrates 28g
Dietary Fiber 7g
Sugars 16g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 medium onions
  2. 300g beetroots
  3. 250g carrots
  4. 250g swede
  5. 2 tbsp olive oil
  6. 1 tbsp butter
  7. 1.5 tsp paprika
  8. 0.5 tsp dried thyme
  9. 250ml hot vegetable stock
  10. 100g plain yogurt
  11. Chopped parsley (optional) to serve
  1. Peel the onions and cut into small dice. Peel the beetroots, carrots and swede, and cut into 1-1.5cm chunky pieces.
  2. Heat the olive oil and butter in a large skillet or saucepan, then add the onions and cook over a medium heat for around 4-5 minutes, stirring occasionally, until starting to soften.
  3. Add the rest of the vegetables, and continue to cook for a further 4-5 minutes, stirring occasionally.
  4. Add the paprika and thyme and mix well. Pour in the stock, stir, and bring to a low boil. Cover the pan with a lid, lower the heat, and simmer for 25 minutes or until the vegetables are very tender.
  5. Remove from the heat, stir in the yogurt, and serve, sprinkled with the chopped parsley.
  1. Delicious with rice, mashed potatoes, quinoa, or other grains.
If you’re in a Stroganoff kind of a mood, you might also like my spinach & mushroom stroganoff. Or how about this mushroom & chestnut stroganoff from Supper in the Suburbs? And if you’re in a hurry, try a 15-minute mushroom stroganoff from Amuse Your Bouche.


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  3. Such a beautiful colour! I eat with my eyes and love lots of vibrant colours in my food like you have achieved here.

  4. shockinglydelicious

    This is a GREAT idea to add more vegetables to the table! Beets, for the win!

  5. super healthy and stunning colors! 🙂

  6. Gosh, beets always make everything look so pretty! I never thought about using beets instead of meat but you’re right – they pair really well with the tang and creaminess of yogurt!

  7. Beautiful color!! It seems that all my veggies lately are green. What a great way to add in more color.

  8. Yum! I am always looking for new ways to cook beets.

  9. That is such a glorious colour Helen, perfect winter comfort food too.

  10. Oh wow, beetroot does make everything it touches far more vibrant 🙂 It looks utterly delish, and a great recipe for this time of year.
    Janie x

  11. This looks so yummy. I love beetroot in a casserole or stew, it’s so full of earthy flavour!

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