Wonderful Beet Wellington
Using puff pastry from the store and cooking your beets ahead of time, this actually comes together quickly with the assistance of a food processor! The flavours are rich and the beets make it beautiful!!
| Servings | Prep Time |
| 6people | 60minutes |
| Cook Time |
| 60minutes |
|
|
Ingredients
- 1sheet puff pastry, unthawedfollow instructions on box to unthaw. Keep in fridge til you are ready to use it.
- 5medium beetsall about the same size
- 1medium finely chopped onion
- 6-8cloves minced garlic
- 1 flax seed egg1 Tablespoon ground flax seed – let sit with 3 Tablespoons water for 5 minutes
- 1pound mushroomsaproximately
- 1pound spinach leavesabout what is in a large clamshell package
- 3/4cup pecanstoasted in oven for a few minutes
- 2teaspoons dried rosemarythyme or savoury are good alternatives
- salt and pepper to taste
- 1/4cup white wine
- 1/4 cup nutritional yeast
- 1/4cup bread crumbs
- 1Tablespoon plant milkMix this with the aquafaba to make a glaze to brown the pastry.
- 1Tablespoon reduced aquafabaBoil down juice from a can of unsalted chickpeas until it is about 1/4 it’s original quantity.
Instructions
- Heat oven to 375 degrees. Peel beets and drizzle with a little oil. Sprinkle with salt and pepper, wrap in foil and bake until tender. (about 1 hour).
- In a frying pan, heat a little oil. In your food processor, chop onion and garlic. If you are using fresh rosemary, throw some in the processor, too! Add this all to the warm pan and cook until translucent. Watch closely so it doesn’t burn. When cooked remove 1/3 of this mixture and put aside for the next part.
- Meanwhile, in your food processor, chop your mushrooms. Add these to the onion /garlic mixture in the pan. Cook until moisture has lessened. Add 1/4 cup white wine and then let this cook down. Add 1 teaspoon crumbled dried rosemary and salt and pepper to taste. Once it is cool, add flax egg and mix together. You should have created a tasty pate!
- In a warm pan, allow your spinach to wilt. Once wilted, remove and press to dry leaves. Squeezing in a t-towel works well! In a bowl, mix together, spinach, nutritional yeast, the onion mixture you put aside, 1/4 cups bread crumbs, and the toasted pecans, chopped finely in the food processor. (be careful to chop only…be careful not to make a paste as you want to keep some crunch.) Season with dried herbs and more salt and pepper, as desired.
- At this point, you can put the separate fillings in to the fridge and build it the next day. It makes it much easier to have this done ahead!
- When you are ready to bake, make sure your oven is at 380 degrees. Line a baking sheet with parchment paper.
- Have a large piece of parchment paper on your counter. Flour lightly. Roll out your puff pastry layer and lightly roll it with a rolling pin until it is about 12 inches wide and approximately 10 inches long. Pile your spinach and nut mix in a long rectangle down the middle of your pastry. Place your cooked beets in a row on this spinach nest. Press your mushroom pate over the beets to form a delicious log.
- Wrap your pastry over the top, pressing to seal the long edge and folding the ends in. Make shallow cuts along the top of your roll. Poke a few holes along the side so the seam won’t split. Brush with the mix of milk and aquafaba. Sprinkle with poppy seeds. Bake for an hour or until deep golden brown and crispy! Enjoy!
Recipe Notes
I would serve this with some veggie gravy, some fresh cranberry relish, and some oven-roasted veggies, such as brussel sprouts and cauliflower. It is sure to impress! Enjoy!
