Beet Wellington

This stunning Beet Wellington transforms humble root vegetables into an elegant centerpiece that rivals any traditional Wellington. Tender roasted beets are wrapped in savory mushroom duxelles and flaky puff pastry, creating layers of earthy flavors and textures. Perfect for special occasions, dinner parties, or when you want to impress with plant-based sophistication.

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Course: Main Course

Cuisine: Vegetarian

Keyword: Vegetarian

Prep Time: 45

Cook Time: 1 30

Total Time: 2 15

Servings:

Calories: 485kcal

Equipment

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

Choose beets that are similar in size for even cooking and presentation

Make the mushroom duxelles up to 2 days ahead and refrigerate until ready to assemble

Verify the mushroom mixture is completely cool before wrapping to prevent soggy pastry

For a vegan version, substitute the ricotta with cashew cream and use plant-based butter and egg wash alternatives

Score the pastry lightly in a decorative pattern before baking for an elegant presentation

If beets are very large, you can slice them horizontally and stack with mushroom mixture between layers

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