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. Xivi Sober Merlot alcohol-free red wine, 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.
Ingredients
- 2 medium red beets, cooked and peeled
- 100 grams chestnut mushrooms, finely chopped
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 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 vegetable milk, for brushing the dough
Preparation method
- Heat the olive oil in a pan and fry the shallot and garlic until translucent. Add the mushrooms, balsamic vinegar and thyme and fry until the mushrooms are soft and most of the liquid has evaporated. Season with salt and pepper. Let cool slightly.
- Heat the olive oil in a pan and fry the shallot and garlic until translucent. Add the mushrooms, balsamic vinegar and thyme and fry until the mushrooms are soft and most of the liquid has evaporated. Season with salt and pepper. Let cool slightly.
- Fold the puff pastry around the beets and press the edges well to form a nice parcel. Place the Beet Wellington with the seam side down on a baking sheet lined with baking paper. Brush the puff pastry with a little plant-based milk for a golden brown color.
- Preheat the oven to 200°C and bake the Wellington for 20-25 minutes, or until the pastry is golden brown and crispy.
- Cut the Beet Wellington into slices and place on plates.
