Guests coming over? Serve them this beetroot wellington
The beetroot wellington is a vegetarian take on the classic British dish. It features beetroot's earthy sweetness as a robust, vibrant centerpiece. This version caters to vegetarians who desire a rich, indulgent meal without compromise. Ideal for special occasions or sophisticated home dining, it promises a memorable experience. Let's start cooking this flavorful and visually appealing dish.
Gather the following ingredients
For this dish, gather two large beetroots, one tablespoon of olive oil, a large onion finely chopped, two minced garlic cloves, 200 grams of finely chopped chestnut mushrooms, one teaspoon of dried thyme, 100 grams of drained cooked lentils, 50 grams of chopped walnuts, and salt and pepper to taste. Also prepare 400 grams of eggless puff pastry and some flour for dusting.
Prepare the beetroot
Begin by preheating your oven to 200 degrees Celsius. Wash the beets thoroughly and wrap them individually in foil. Place them on a baking tray and roast in the oven until tender when pierced with a fork; this should take about one hour. Once done, remove from the oven and let them cool before peeling off their skins.
Saute vegetables
While your beetroots are cooling down after roasting, heat olive oil in a pan over medium heat. Add the chopped onions and minced garlic to the pan. Saute until they become soft and translucent. Then add in your finely chopped mushrooms along with dried thyme. Cook until all moisture from mushrooms has evaporated; this brings out their flavor.
Prepare filling
In a bowl, mix the sauteed onions, garlic, and mushrooms with lentils and walnuts. Season with salt and pepper to taste. This hearty mixture will not only surround the beet in the Wellington but also help it keep its shape while it bakes, ensuring a cohesive and flavorful filling that complements the tender beet at the heart of the dish.
Assemble Wellington
On a lightly floured surface, roll out the puff pastry into a rectangle that's sufficiently large to wrap around both beets. Spoon half of the vegetable and lentil mixture onto the center of the pastry, molding it into a beet-like shape. Carefully place a roasted beet on top, then spoon and shape the remaining mixture around it, ensuring it's neatly encased.
