Beet Wellington

Who said elegant dinners had to include meat? Try our Beet Wellington for a sophisticated, plant-based option that will wow your guests! 🌟🍽️


  • 4 large beets, peeled
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 2 cups button mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1/2 cup walnuts, chopped
  • 1/4 cup goat cheese, crumbled (optional)
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten for egg wash


  1. Preheat oven to 400°F (200°C). Toss beets with 1 tablespoon olive oil, salt, pepper, and balsamic vinegar. Roast for 30-40 minutes or until tender. Let cool.
  2. In a skillet, heat remaining olive oil over medium heat. Add mushrooms, onion, and garlic, cooking until softened. Stir in thyme and walnuts, cooking for another 2-3 minutes. Season with salt and pepper. Let the mixture cool.
  3. On a floured surface, roll out one sheet of puff pastry. Place half of the mushroom mixture in the center, top with beets, then goat cheese, and finally the rest of the mushroom mixture.
  4. Place the second sheet of puff pastry over the top, seal the edges, and trim any excess pastry. Make small slits on the top for steam to escape.
  5. Brush with egg wash and bake for 25-30 minutes or until golden brown.

Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes

Kcal: 520 kcal | Servings: 4 servings