This beet Wellington is one of my favorite vegetarian main dishes when I want something elegant and comforting at the same time. I love how the tender beets, savory mushroom pâté, and flaky puff pastry come together into a centerpiece that feels festive and satisfying. This is the kind of recipe I make when I want vegetables to feel just as special as any classic holiday dish.
Why You’ll Love This Recipe
I love this recipe because it transforms simple vegetables into something truly impressive. The flavors are rich and balanced, the texture is hearty, and the presentation always feels celebratory. I also appreciate that I can prepare parts of it ahead of time, which makes hosting much easier and more enjoyable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Beets
4 beets, each about the same size
¼ cup balsamic vinegar
Mushroom Pâté
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
3 shallots, diced (about 2 cups once diced)
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 pound cremini mushrooms, sliced
½ cup ricotta
½ teaspoon salt
Assembly
2 sheets puff pastry
½ cup breadcrumbs
¼ teaspoon salt
¼ teaspoon black pepper
1 egg, whisked
To serve (optional)
balsamic reduction
crumbled goat cheese or feta
Directions
I begin by adding the unpeeled beets and balsamic vinegar to a large pot, then covering them with water. I simmer them for about 30 minutes, until they are fork-tender. Once they are cool enough to handle, I peel them and set them aside.
To make the mushroom pâté, I heat the butter and olive oil in a large pan over medium heat. I add the garlic, shallots, thyme, and rosemary, cooking until fragrant and softened. I stir in the sliced mushrooms and continue cooking until they release their moisture and become soft and lightly browned. I transfer the mixture to a food processor, add the ricotta and salt, and blend until smooth. I chill the pâté until I’m ready to assemble.
For assembly, I fully thaw the puff pastry and join the two sheets into one long rectangle. I spread half of the mushroom pâté evenly over the pastry, leaving a one-inch border on all sides. I mix the breadcrumbs with salt and pepper and sprinkle half of them over the pâté to absorb moisture. I line the beets down the center, spread the remaining pâté over and around them, and finish with the remaining breadcrumbs.
I carefully roll the pastry around the filling, sealing the edges securely. I wrap the Wellington and chill it in the refrigerator for at least one hour. When ready to bake, I place it seam-side down on a parchment-lined baking sheet, brush it with the whisked egg, and cut small slits on top for steam. I bake it at 400°F (204°C) for about 40 minutes, until golden brown and crisp. I let it cool slightly before slicing and serving.
Servings And Timing
This recipe serves 5 people.
Preparation time is about 45 minutes, baking time is 40 minutes, and the total time is approximately 1 hour and 25 minutes.
Variations
I sometimes replace ricotta with soft goat cheese for a tangier flavor. When I want a dairy-free version, I use plant-based butter and dairy-free ricotta. I also enjoy adding finely chopped chestnuts or walnuts to the mushroom mixture for extra texture and depth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. For reheating, I prefer using the oven so the pastry stays as crisp as possible. While the crust softens slightly, the flavors remain delicious.
FAQs
Can I make beet Wellington ahead of time?
I often prepare the beets and mushroom pâté up to two days in advance. I can also assemble the entire Wellington and refrigerate it for up to 8 hours before baking.
What can I use instead of mushrooms?
When I need a mushroom-free option, I substitute cooked chestnuts or a blend of lentils and finely chopped vegetables for a similar texture.
Do I need to peel the beets before boiling?
I always boil the beets with their skins on because they peel much more easily after cooking.
How do I keep the pastry from getting soggy?
I rely on well-cooked mushroom pâté and breadcrumbs to absorb excess moisture and keep the pastry crisp.
Can I freeze beet Wellington?
I freeze it unbaked if needed, then bake it directly from frozen with extra baking time until golden and cooked through.
Conclusion
This beet Wellington is a recipe I love serving when I want a vegetarian dish that feels both comforting and impressive. The combination of flavors, textures, and presentation makes it perfect for special occasions, and it always reminds me how satisfying a vegetable-forward main can be.
This step‑by‑step Beet Wellington features tender balsamic beets, savory mushroom pâté, and flaky puff pastry for an elegant, hearty vegetarian main that’s perfect for holidays or special dinners.
Total Time:1 hour 25 minutes
Yield:5 servings
Ingredients
4 beets, similar size
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
3 shallots, diced (about 2 cups)
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 pound cremini mushrooms, sliced
1/2 cup ricotta
1/2 teaspoon salt (for pâté)
2 sheets puff pastry
1/2 cup breadcrumbs
1/4 teaspoon salt (for assembly)
1/4 teaspoon black pepper
1 egg, whisked
Optional for serving: balsamic reduction, crumbled goat cheese or feta
Instructions
Add unpeeled beets and balsamic vinegar to a large pot; cover with water and simmer about 30 minutes until fork‑tender. Cool, peel, and set aside.
Make the mushroom pâté: heat butter and olive oil over medium heat. Add garlic, shallots, thyme, and rosemary; cook until softened and fragrant.
Add sliced mushrooms and cook until they release moisture and become soft and lightly browned.
Transfer mushroom mixture to a food processor; add ricotta and salt. Blend until smooth. Chill the pâté until ready to assemble.
Thaw puff pastry sheets fully and join them into one long rectangle.
Spread half the mushroom pâté evenly over the pastry, leaving a one‑inch border. Mix breadcrumbs with salt and pepper and sprinkle half over the pâté to absorb moisture.
Line beets down the center, spread remaining pâté over and around them, and top with remaining breadcrumbs.
Carefully roll the pastry around the filling, sealing edges securely. Chill the Wellington in the refrigerator for at least one hour.
Preheat oven to 400°F (204°C). Place Wellington seam‑side down on a parchment‑lined baking sheet. Brush with whisked egg and cut small slits on top for steam.
Bake about 40 minutes until golden brown and crisp. Let cool slightly before slicing. Serve with balsamic reduction and crumbled goat cheese or feta if desired.
Notes
Replace ricotta with soft goat cheese for a tangier flavor.
For a dairy‑free version, use plant‑based butter and dairy‑free ricotta.
Fold finely chopped chestnuts or walnuts into the mushroom pâté for extra texture and depth.
Boil beets with skins on; they peel more easily after cooking.
Ensure mushroom pâté is well‑cooked and use breadcrumbs to help prevent soggy pastry.
