Beetroot bourguignon

INGREDIENTS:

1 tbsp oil

1 onion, chopped (180g) 1 carrot, sliced (180g) 1 leek, thickly sliced (170g) 1 bunch raw beetroot, approx. 600g, peeled and diced 3 sprigs thyme, plus extra for garnish

150ml red wine

1 very low salt organic vegetable stock cube 400g can chopped tomatoes

½ tsp Losalt