Step-By-Step Beet Wellington Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 25 mins
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Servings
5 servings
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Calories
424 kcal
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Course
Side Dish, Main Course
Step-By-Step Beet Wellington Recipe
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Beet Wellington is sure to be a showstopper this holiday season! I've made creating this amazing vegetarian Wellington for all your celebrations easy, with step-by-step photos to guide you through this classic holiday main.
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Ingredients
Beets
- 4 beets each about the same size
- ¼ cup balsamic vinegar 60 mL
Mushroom Pâté
- 2 Tbsp unsalted butter 28 mL
- 2 Tbsp olive oil 30 mL
- 4 cloves garlic minced
- 3 shallots diced, about 2 cups once diced
- 1 Tbsp thyme finely chopped
- 1 Tbsp rosemary finely chopped
- 1 lb cremini mushrooms sliced, 450 g
- ½ cup ricotta 120 g
- ½ tsp salt
Assembly
- 2 sheets puff pastry most come with 2 in the 17.3 oz package
- ½ cup breadcrumbs 60 g
- ¼ tsp each salt and pepper
- 1 egg whisked
- To serve: balsamic vinegar reduction goat cheese
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Instructions
Beets
- Boil: Add unpeeled beets and balsamic vinegar to a large pot. Cover with water so beets are submerged. Cover and bring to a simmer, then cook for 30 minutes, or until beets are fork tender.
- Peel: When finished, allow them to cool slightly then peel.
Mushroom Pâté
- Flavor Base: Heat butter and oil in a large saute pan over medium heat. Add garlic, shallots, thyme, and rosemary. Cook until shallots are soft and fragrant, about 3 minutes.
- Mushrooms: Add sliced mushrooms and continue cooking until mushrooms release their moisture and are soft, about 7 to 10 minutes.
- Blitz: Add cooked mushroom mixture, ricotta, and salt to a food processor. Blitz until a smooth paste is formed. Chill in the fridge until ready to assemble.
Assembly
- Dough: Thaw puff pastry dough completely. Layer a few pieces of plastic wrap onto your counter to work on top of (this will make rolling easier). "Glue" the two pieces of puff pastry together by pressing the edges together with a bit of water as glue, creating a long rectangular piece of puff pastry.
- Pâté: Spread about half of the mushroom pâté onto the pastry dough, leaving about 1 inch on all sides free.
- Breadcrumbs: Stir together breadcrumbs and 1/4 tsp of salt and pepper. Sprinkle half of it on top of the pâté.
- Beets: Arrange beets in a line lengthwise on the pastry dough. Slather the beets with remaining pâté, working it in between the beets. Sprinkle with remaining breadcrumbs.
- Roll: Carefully stretch the dough over the beets, pinch it together at the top to form an enclosed log. Mend any tears or gaps by using a bit of water as glue. Seal by pressing a water-moistened fork over the creases.
- Chill: Wrap the plastic wrap around the log, then let chill in the fridge for 1 hour (up to 8 hours).
- Cook: Preheat oven to 400°F (204°C). Transfer Beet Wellington to a parchment-lined baking sheet, seam-side down. Brush whisked egg all over the pastry dough. Use a sharp knife to cut slits into the top to allow steam to escape. Bake for 40 minutes, or util golden brown and crispy.
- Serve: Allow to cool slightly, then move to a platter, slice, and serve! Delicious drizzled with balsamic reduction (glaze) and crumbled goat cheese.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Make ahead by boiling beets and making mushroom pâté in advance (up to 2 days in advance). Once assembled, the wellington can chill in the fridge for up to 8 hours.
- pâté in advance (up to 2 days in advance). Once assembled, the wellington can chill in the fridge for up to 8 hours.
Nutrition Information
Show Details
Serving
1serving
Calories
424kcal
(21%)
Carbohydrates
39.6g
(13%)
Protein
13.4g
(27%)
Fat
24.9g
(38%)
Saturated Fat
11.2g
(56%)
Cholesterol
83mg
(28%)
Sodium
928mg
(39%)
Potassium
962mg
(27%)
Fiber
3.9g
(16%)
Sugar
11.5g
(23%)
Calcium
165mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 39.6g | 13% |
| Protein | 13.4g | 27% |
| Fat | 24.9g | 38% |
| Saturated Fat | 11.2g | 56% |
| Cholesterol | 83mg | 28% |
| Sodium | 928mg | 39% |
| Potassium | 962mg | 20% |
| Fiber | 3.9g | 16% |
| Sugar | 11.5g | 23% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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