Introduction

Oh, friends, do you remember those special holiday dinners, the ones filled with laughter, love, and food that just made your heart sing? There’s something so magical about a dish that feels both elegant and comforting, right? Well, get ready to create some of that magic yourself because today, we’re diving into a recipe that’s sure to become a new favorite: Beet Wellington! It sounds fancy, and it is beautifully impressive, but trust me, it’s surprisingly easy to whip up. Prepare to wow your loved ones (and yourself!) with this vibrant, flavor-packed vegetarian masterpiece.

Why You’ll Love This Recipe

Fast: While it has a few steps, the active cooking time is quite manageable, making it perfect for a weeknight treat or a holiday centerpiece.
Easy: Don’t let the name fool you! Each step is straightforward, and I’ll walk you through it all.
Giftable: Imagine gifting a beautifully wrapped Beet Wellington to a friend or family member! It’s a showstopper that shows you truly care.
Crowd-pleasing: Whether you’re serving vegetarians or just looking for a delicious meat-free option, this dish is universally loved. The rich flavors and beautiful presentation are a guaranteed hit!

Ingredients

Gathering your ingredients is half the fun, isn’t it? Here’s what you’ll need to create this stunning Beet Wellington:

4 medium beets: These beauties are the star of the show! Look for firm, smooth beets.
¼ cup (60 mL) balsamic vinegar: A touch of sweet tanginess that really brings out the beet’s natural flavor.
2 Tbsp (28 mL) unsalted butter: For sautéing our aromatics and mushrooms.
2 Tbsp (30 mL) olive oil: Adds richness and helps everything cook beautifully.
4 cloves garlic, minced: Because everything is better with garlic!
3 shallots, diced (about 2 cups diced): Shallots offer a milder, sweeter onion flavor that pairs perfectly.
1 Tbsp fresh thyme, finely chopped: That earthy, slightly floral scent is divine.
1 Tbsp fresh rosemary, finely chopped: A robust, piney aroma that adds a wonderful depth.
1 lb (450 g) cremini mushrooms, sliced: These mushrooms bring that savory, umami punch.
½ cup (120 g) ricotta cheese: This adds a creamy, delightful texture to our mushroom pâté.
½ tsp salt: To enhance all those delicious flavors.
2 sheets puff pastry: The secret to that irresistible flaky, golden crust! Make sure they’re thawed according to package directions.
½ cup (60 g) breadcrumbs: These create a lovely base and help absorb any extra moisture.
¼ tsp salt: For seasoning the breadcrumbs.
¼ tsp black pepper: A little kick to liven things up.
1 egg, whisked: Our magical wash to get that gorgeous golden-brown finish!

How to Make It

Alright, let’s get our aprons on and start creating! This is where the magic happens. Don’t be intimidated; we’ll take it one delightful step at a time.

Preheat your oven: First things first, get that oven preheating to 400°F (200°C). It’s like giving your oven a warm hug, ready to bake something amazing.
Roast the beets: Give those lovely beets a good wash and trim off the ends. Now, wrap each beet individually in foil. Pop them into the preheated oven and let them roast for about 45-60 minutes. You’ll know they’re ready when they’re nice and tender when you pierce them with a fork.
Cool and peel: Let the beets cool just enough so you can handle them without burning your fingers. Then, the skins should slip right off! It’s like unwrapping a delicious present. Once peeled, slice each beet in half horizontally.
Vinegar kiss: In a small bowl, have your balsamic vinegar ready. Drizzle about half of it over the cut sides of your beet halves. This little touch adds such a wonderful depth of flavor.
Sauté time! Melt the butter and olive oil in a large skillet over medium heat. This is where the aroma party starts!
Aromatics in: Add your minced garlic and diced shallots to the skillet. Cook them until they’re nice and soft, about 5-7 minutes. You’ll start to smell that irresistible savory scent.
Herb heaven: Stir in your finely chopped thyme and rosemary. Cook for just 1 minute until they become wonderfully fragrant. Oh, my kitchen smells amazing right now!
Mushroom magic: Now, add your sliced mushrooms. Cook, stirring every now and then, until the mushrooms have released all their liquid and it has evaporated, usually about 10-15 minutes. They’ll shrink down and get beautifully browned.
Creamy richness: Remove the skillet from the heat. Stir in the ricotta cheese and ½ tsp of salt until everything is beautifully combined. This makes our incredible mushroom pâté!
Breadcrumb boost: In another small bowl, mix together your breadcrumbs, ¼ tsp salt, and ¼ tsp pepper. This will be our tasty layer at the bottom of the Wellington.
Puff Pastry Prep: Lightly flour a clean surface and lay out one sheet of puff pastry.
Breadcrumb base: Spread about half of your breadcrumb mixture evenly over the puff pastry, leaving a small border (about ½ inch) around the edges.
Beet placement: Gently place two of your balsamic-kissed beet halves, cut side down, onto the breadcrumb mixture.
Pâté perfection: Spoon about half of your mushroom pâté mixture over the beets. Try to spread it evenly.
Final drizzle: Drizzle the remaining balsamic vinegar over the mushroom pâté. This little step really ties it all together.
Egg wash edges: Lightly brush the edges of the puff pastry with your whisked egg. This helps it seal shut beautifully.
Fold and seal: Carefully fold the puff pastry over the filling. Gently press the edges to seal it shut. Trim off any excess pastry – you can even use the scraps to make little decorative shapes if you’re feeling fancy!
Baking sheet ready: Place your beautiful, wrapped Wellington onto a baking sheet lined with parchment paper.
Repeat for a pair: Now, repeat steps 11-18 with your remaining puff pastry, beets, and filling. You’ll end up with two stunning Beet Wellingtons!
Golden glaze: Brush the tops of both Wellingtons with the remaining whisked egg. This is the secret to that gorgeous, golden-brown crust.
Bake to perfection: Bake for 25-30 minutes, or until the puff pastry is gloriously golden brown and beautifully puffed up.
Rest and enjoy: Let your Beet Wellingtons rest for about 5-10 minutes before slicing and serving. This allows the filling to set up just a bit.

Substitutions & Additions

The beauty of cooking is making it your own! Here are a few ideas to make your Beet Wellington even more special:

Mushrooms: Feel free to mix up your mushrooms! Shiitake, portobello, or even a wild mushroom blend would be delicious.
Cheese: If ricotta isn’t your favorite, a dollop of cream cheese or even some finely grated Parmesan could be used.
Herbs: Don’t have fresh herbs? About 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary would work in a pinch.
Add some crunch: Want an extra textural element? Add a handful of toasted walnuts or pecans to the mushroom mixture.
Spice it up: For a little kick, add a pinch of red pepper flakes to the mushroom pâté.

Tips for Success

A few little tricks can make this recipe even smoother and more delicious!

Don’t over-roast the beets: You want them tender but not mushy. They’ll cook a little more in the oven.
Dry your mushrooms well: Make sure to cook out as much moisture as possible from the mushrooms to prevent a soggy bottom.
Keep puff pastry cold: Work with your puff pastry while it’s still chilled. This helps it puff up beautifully in the oven.
Prep ahead: You can roast the beets and make the mushroom pâté a day in advance! Just store them separately in the refrigerator and assemble when you’re ready to bake.
Don’t skip the egg wash: It truly makes all the difference for that beautiful golden color.

How to Store It

Leftovers (if there are any!) are a real treat. Once cooled, wrap any leftover Beet Wellington tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 2-3 days. To reheat, place it in a preheated oven at around 350°F (175°C) for about 15-20 minutes, or until warmed through and the pastry is crisp again.

FAQs

Got a question? I’ve got an answer!

Q: Can I make Beet Wellington ahead of time?
A: Yes! You can roast the beets and make the mushroom pâté a day in advance. Assemble the Wellingtons just before baking for the best results.

Q: What’s the best way to slice it?
A: Use a sharp serrated knife to saw through the puff pastry gently. This will help keep the layers intact.

Q: Is this recipe vegan?
A: This recipe is vegetarian. To make it vegan, you would need to substitute the butter with vegan butter, the ricotta with a vegan cream cheese alternative, and use a vegan egg wash substitute (like a mix of plant-based milk and a little maple syrup).

Beet Wellington

An impressive and surprisingly easy vegetarian Beet Wellington recipe that's perfect for holidays or any special occasion. Features tender roasted beets, a savory mushroom pâté, and flaky puff pastry.

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Prep Time 30

Cook Time 1 15

Servings 2 Wellingtons

Equipment

Baking Sheet
Parchment paper
aluminum foil
Large skillet
Small bowl
Oven Preheated to 400°F (200°C)

Ingredients

Main ingredients

4 medium beets Look for firm, smooth beets.
0.25 cup balsamic vinegar A touch of sweet tanginess that really brings out the beet's natural flavor.
2 Tbsp unsalted butter For sautéing our aromatics and mushrooms.
2 Tbsp olive oil Adds richness and helps everything cook beautifully.
4 cloves garlic minced
3 shallots diced (about 2 cups diced)
1 Tbsp fresh thyme finely chopped
1 Tbsp fresh rosemary finely chopped
1 lb cremini mushrooms sliced
0.5 cup ricotta cheese This adds a creamy, delightful texture to our mushroom pâté.
0.5 tsp salt To enhance all those delicious flavors.
2 sheets puff pastry Make sure they're thawed according to package directions.
0.5 cup breadcrumbs These create a lovely base and help absorb any extra moisture.
0.25 tsp salt For seasoning the breadcrumbs.
0.25 tsp black pepper A little kick to liven things up.
1 egg whisked. Our magical wash to get that gorgeous golden-brown finish!

Instructions

Preheat your oven to 400°F (200°C).
Wash and trim the beets. Wrap each beet individually in foil and roast for 45-60 minutes, or until tender.
4 medium beets
Let the beets cool slightly, then peel them. Slice each beet in half horizontally.
4 medium beets
Drizzle about half of the balsamic vinegar over the cut sides of the beet halves.
4 medium beets
Melt the butter and olive oil in a large skillet over medium heat.
4 medium beets
Add minced garlic and diced shallots. Cook until soft, about 5-7 minutes.
4 medium beets
Stir in fresh thyme and rosemary. Cook for 1 minute until fragrant.
4 medium beets
Add sliced mushrooms. Cook, stirring occasionally, until they release their liquid and it evaporates, about 10-15 minutes.
4 medium beets
Remove from heat. Stir in ricotta cheese and ½ tsp salt until combined to make the mushroom pâté.
4 medium beets
In a small bowl, mix breadcrumbs, ¼ tsp salt, and ¼ tsp pepper.
4 medium beets
Lightly flour a surface and lay out one sheet of puff pastry.
4 medium beets
Spread half of the breadcrumb mixture over the puff pastry, leaving a ½ inch border.
4 medium beets
Place two beet halves, cut side down, onto the breadcrumb mixture.
4 medium beets
Spoon about half of the mushroom pâté over the beets.
4 medium beets
Drizzle the remaining balsamic vinegar over the mushroom pâté.
4 medium beets
Brush the edges of the puff pastry with whisked egg.
4 medium beets
Fold the puff pastry over the filling and press edges to seal. Trim excess pastry.
4 medium beets
Place the Wellington onto a baking sheet lined with parchment paper.
Repeat steps 11-18 with the remaining ingredients to make a second Wellington.
Brush the tops of both Wellingtons with the remaining whisked egg.
4 medium beets
Bake for 25-30 minutes, until golden brown and puffed.
Let rest for 5-10 minutes before slicing and serving.

Notes

Prep ahead: You can roast the beets and make the mushroom pâté a day in advance! Store separately in the refrigerator and assemble when ready to bake. To reheat leftovers, place in a preheated oven at 350°F (175°C) for 15-20 minutes.