Beet Wellington Recipe: A Plant-Based Masterpiece
I’ll be honest with you – when I first heard about Beet Wellington, I thought someone was pulling my leg. Wrapping beets in pastry instead of beef? But here’s the thing: this plant-based twist on the classic dish isn’t just a consolation prize for vegetarians. It’s genuinely stunning, with layers of earthy mushrooms, tender beets, and buttery pastry that’ll make even the most skeptical meat-eater curious about what you’re serving.
Why You’ll Love this Beet Wellington
This stunning vegetarian centerpiece transforms humble beets into something that’ll make your dinner guests do a double-take.
I mean, who expects earthy beets wrapped in buttery, flaky pastry to taste this incredible?
The mushroom-ricotta filling adds layers of umami that’ll surprise even the most devoted carnivores.
Plus, you’re basically getting a fancy restaurant experience without the fancy restaurant price tag.
The best part? It looks absolutely gorgeous on your table.
That golden pastry, the colorful beet center when sliced – it’s Instagram-worthy food that actually tastes as good as it looks.
What Ingredients are in Beet Wellington?
This Beet Wellington uses ingredients you can find at pretty much any grocery store, which is one of the things I love about it. No hunting down exotic mushrooms or fancy cheese – just solid, everyday ingredients that come together to create something really special.
The ingredient list might look a bit long, but most of these are pantry staples you probably already have hanging around. The fresh herbs really make a difference here, so try to avoid the dried stuff if you can swing it.
Ingredients:
- 4 medium beets, similar size
- 1 lb cremini mushrooms, sliced
- 3 shallots, diced
- 4 garlic cloves, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp thyme, finely chopped
- 1 tbsp rosemary, finely chopped
- ½ cup ricotta
- 2 sheets puff pastry
- ½ cup breadcrumbs
- 1 egg, whisked
- ¼ cup balsamic vinegar
- Salt and pepper to taste
A Few Things About These Ingredients
When picking your beets, try to find ones that are roughly the same size so they cook evenly. Nobody wants one tender beet and one that’s still crunchy in the middle. If your grocery store only has monster beets, that’s fine too – just adjust your roasting time accordingly.
For the mushrooms, cremini are my go-to because they’ve more flavor than regular button mushrooms but won’t break the bank like fancy varieties. Baby bella mushrooms work great too since they’re basically the same thing with a different name.
The puff pastry is usually hanging out in the freezer section, and you’ll want to thaw it properly before using. Don’t try to rush this part by microwaving it or anything – just let it sit on the counter for about 30 minutes. Frozen pastry that’s been forced to thaw gets weird and crumbly.
Fresh herbs really shine in this recipe, so if you can grab some from the produce section instead of using dried, your taste buds will thank you. The ricotta adds creaminess to balance out all those earthy flavors, and any basic whole milk ricotta from the dairy case will do the trick perfectly.
How to Make this Beet Wellington
Making Beet Wellington is one of those recipes that sounds way more complicated than it actually is. Sure, there are a few steps involved, but none of them are particularly tricky, and the payoff is absolutely worth it.
Start with the Beets
First things first – you need to roast those 4 medium beets. Wrap each one individually in foil like little presents, then pop them in a 400°F oven for about 45 minutes to an hour, depending on their size.
You’ll know they’re done when you can slide a knife through them without any resistance. Once they’re cool enough to handle, the skins will slip right off with minimal effort. It’s actually pretty satisfying, like peeling a hard-boiled egg but way more colorful.
Make the Mushroom Filling
While your beets are doing their thing, you can get started on the mushroom mixture. Heat up 2 tablespoons of butter and 2 tablespoons of olive oil in a large pan over medium heat. Toss in your 3 diced shallots, 4 minced garlic cloves, 1 tablespoon of chopped thyme, and 1 tablespoon of chopped rosemary.
Let everything get soft and fragrant – this usually takes about 3 to 4 minutes.
Now comes the slightly tedious but significant part. Add your 1 pound of sliced cremini mushrooms and cook them down until all their moisture evaporates. This takes longer than you think it will, maybe 10 to 15 minutes, but don’t rush it.
Mushrooms are basically little water balloons, and if you don’t cook out all that liquid, your pastry will get soggy. Nobody wants soggy pastry.
Once the mushrooms are properly concentrated and golden, stir in ½ cup of ricotta cheese along with salt and pepper to taste. Mix everything together and then set it aside to cool completely. This is essential because hot filling will melt your pastry before you even get it in the oven.
Assembly Time
Here’s where things get fun. Roll out your puff pastry sheets on a lightly floured surface – you want them big enough to wrap around each beet with some overlap.
Sprinkle about 2 tablespoons of breadcrumbs in the center of each pastry sheet. The breadcrumbs act like a little moisture barrier, which is surprisingly helpful.
Spread a generous portion of your cooled mushroom mixture over the breadcrumbs, then place one roasted beet right in the center. Now you get to play pastry origami. Bring the corners of the puff pastry up and around the beet, pinching and sealing the edges.
Don’t worry if it looks a little rustic – that’s part of the charm.
The Final Stretch
Place your wrapped beets seam-side down on a baking sheet lined with parchment paper. Brush the tops and sides with that whisked egg – this is what gives you that gorgeous golden color.
Pop them back in the oven at 400°F for 30 to 40 minutes, until the pastry is puffed up and golden brown.
While they’re baking, you can make the balsamic glaze. Pour ¼ cup of balsamic vinegar into a small saucepan and let it simmer until it reduces by half and gets nice and syrupy.
This usually takes about 5 to 8 minutes, but keep an eye on it because it can go from perfect to burnt surprisingly quickly.
Let your finished Wellington rest for about 5 minutes before slicing – this helps everything hold together better when you cut into it.
Beet Wellington Substitutions and Variations
One of my favorite things about this Beet Wellington recipe is how flexible it can be.
Can’t find cremini mushrooms? I’d swap them for shiitake or even button mushrooms.
Need a ricotta substitute? Goat cheese works beautifully, or try cashew cream for dairy-free options.
Feeling adventurous? I love adding chopped walnuts to the mushroom mixture for extra crunch.
You could also layer in some spinach or kale for more greens.
The herbs are totally customizable too.
Sage instead of rosemary? Perfect.
No fresh thyme? Dried works fine, just use half the amount.
What to Serve with Beet Wellington
Five stellar side dishes can transform your Beet Wellington from impressive to absolutely unforgettable.
I always reach for roasted Brussels sprouts with crispy bacon bits – they’re earthy and complement the beet’s sweetness perfectly.
Garlic mashed potatoes create that comforting, restaurant-quality feel you’re craving.
Want something lighter? Arugula salad with lemon vinaigrette cuts through the rich pastry beautifully.
Honey-glazed carrots add vibrant color and natural sweetness that plays well with beets.
My secret weapon? Creamy polenta with fresh herbs. It’s like a warm hug on your plate, and honestly, who doesn’t need more carbs in their life?
Final Thoughts
When you pull that golden, flaky Beet Wellington from your oven, you’ll understand why this dish has become my go-to showstopper.
The layers work together like a symphony – earthy beets, savory mushroom duxelles, and buttery pastry creating something truly special.
This recipe proves that plant-based cooking doesn’t mean sacrificing elegance or flavor.
Sure, it takes some effort, but isn’t that what makes it memorable?
I love how this dish transforms humble beets into restaurant-worthy fare.
Your guests will be talking about this long after the last bite disappears.
Beet Wellington
Ingredients
- 4 medium beets similar size
- 1 lb cremini mushrooms sliced
- 3 shallots diced
- 4 garlic cloves minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp thyme finely chopped
- 1 tbsp rosemary finely chopped
- ½ cup ricotta
- 2 sheets puff pastry
- ½ cup breadcrumbs
- 1 egg whisked
- ¼ cup balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes until tender when pierced with a knife.
- Remove beets from foil, let cool, then peel off skins. Set aside.
- Heat butter and olive oil in a large skillet over medium heat. Add shallots and garlic, sauté until soft and fragrant, about 3-4 minutes.
- Add thyme and rosemary, cook for 1 minute until aromatic.
- Add sliced mushrooms and cook, stirring frequently, until all moisture has evaporated and mixture is dry, about 12-15 minutes.
- Remove from heat, stir in ricotta, and season with salt and pepper. Let cool completely.
- Roll out puff pastry sheets on a floured surface. Sprinkle breadcrumbs down the center of each sheet.
- Divide mushroom mixture between pastry sheets, spreading over breadcrumbs. Place one beet in the center of each.
- Wrap pastry around each beet, sealing edges with water and pressing firmly. Place seam-side down on a parchment-lined baking sheet.
- Brush tops and sides with whisked egg wash.
- Bake for 30-40 minutes until pastry is golden brown and crispy.
- Meanwhile, reduce balsamic vinegar in a small saucepan over medium heat until it forms a thick glaze.
- Let Wellingtons rest for 10 minutes before slicing and serving with balsamic glaze.
Notes
Nutrition
Frequently Asked Questions
Can I Make Beet Wellington Ahead of Time and Freeze It?
Yes, I’d recommend assembling the wellington completely, then wrapping it tightly in plastic wrap and freezing for up to three months. I’ll thaw it overnight before baking as directed.
How Do I Prevent the Puff Pastry From Getting Soggy?
I’d recommend cooking your mushroom mixture until all moisture evaporates completely, then cooling it thoroughly. I also suggest sprinkling breadcrumbs on the pastry before adding filling to create a moisture barrier.
What’s the Best Way to Reheat Leftover Beet Wellington?
I’d reheat your leftover beet wellington in a 350°F oven for 10-15 minutes. This’ll crisp the pastry while warming the filling evenly. Don’t use the microwave—it’ll make the pastry soggy.
How Long Do Cooked Beets Last in the Refrigerator?
I’ll tell you that cooked beets stay fresh in the refrigerator for three to five days when stored properly in an airtight container. I’d recommend eating them sooner for the best flavor and texture.
Can I Use Store-Bought Pre-Cooked Beets for This Recipe?
I’d recommend using fresh beets instead of store-bought pre-cooked ones. Pre-cooked beets are often too soft and watery, which can make your wellington soggy and compromise the pastry’s crispness.