Beet Wellington

A plant-based twist on the classic Beef Wellington, this Beet Wellington is filled with roasted beets and mushrooms in a crispy puff pastry jacket. The alcohol-free red wine Xivi Sober Merlot, a non-alcoholic Merlot from Bordeaux with notes of chocolate, raisins and a soft woody finish, beautifully complements the earthy flavours of the beetroot, making this a special main course for a festive dinner.
Beet Wellington

Ingredients

  • 2 medium-sized red beets, cooked and peeled
  • 100 grams chestnut mushrooms, finely chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme or rosemary, finely chopped
  • 1 sheet of puff pastry (approximately 20x20 cm, depending on the size of the beets)
  • Salt and pepper to taste
  • 1 tablespoon plant-based milk, for brushing the pastry

    Let's make this cocktail

  • 1

    Heat the olive oil in a pan and sauté the shallot and garlic until they are translucent. Add the mushrooms, balsamic vinegar, and thyme, and cook until the mushrooms are soft and most of the moisture has evaporated. Season with salt and pepper. Allow to cool slightly.

  • 2

    Heat the olive oil in a pan and sauté the shallot and garlic until they are translucent. Add the mushrooms, balsamic vinegar, and thyme, and cook until the mushrooms are soft and most of the moisture has evaporated. Season with salt and pepper. Allow to cool slightly.

  • 3

    Wrap the puff pastry around the beets and press the edges well to form a nice package. Place the Beet Wellington seam side down on a baking sheet lined with parchment paper. Brush the puff pastry with a little plant-based milk for a golden color.

  • 4

    Preheat the oven to 200 °C and bake the Wellington for 20-25 minutes, or until the puff pastry is golden brown and crispy.

  • 5

    Slice the Beet Wellington and place on plates.

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