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.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 38mg
