Can I start off by saying, I’m BEYOND EXCITED to share this recipe with you all- it’s so good I can’t take it. Bourguignon (boor-gee-nyawn) is a well known French recipe that was most famously brought to mainstream cooking with Julia Child’s beef bourguignon. With Easter Sunday quickly approaching, many homes around the world will celebrate with some type of hearty roast or stew; I was inspired to make a Nutrition Stripped style homage to Julia Child’s beef Bourguignon sans the beef…and totally deconstructed…and made with beets as the centerpiece. Hearty quartered tri-colored beets on a bed of fluffy millet pilaf with roasted almonds and thyme, smothered with a bourguignon stew reduction, and topped with fresh parsley. The combination is crazy delicious and something completely unexpected when you think of beets and bourguignon. I promise, make this for Easter Sunday or any Sunday roast for that matter, and you’ll have a crowd pleaser.