Beet Wellington Beats Beef For Easter

Beet Wellington is a delicious vegetarian alternative to the classic beef Wellington, perfect for Easter or any special occasion. Here’s a recipe to help you create a mouthwatering Beet Wellington:

Ingredients:

• 4 medium-sized beets, peeled and trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped mushrooms (such as cremini or button)
• 2 cups cooked quinoa or cooked lentils
• 1 cup chopped walnuts
• 1 tablespoon soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 sheet puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)
• Optional: whole grain mustard for serving

Instructions:

1. Roast the Beets:
   • Preheat your oven to 400°F (200°C).
   • Rub the beets with olive oil and season with salt and pepper.
   • Wrap each beet individually in aluminum foil and place them on a baking sheet.
   • Roast in the preheated oven for about 45-60 minutes, or until the beets are tender when pierced with a fork.
   • Once roasted, remove the beets from the oven and let them cool slightly. Then, slice them thinly.
2. Prepare the Filling:
   • In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent.
   • Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown.
   • Stir in the cooked quinoa or lentils, chopped walnuts, soy sauce, balsamic vinegar, and dried thyme. Cook for an additional 2-3 minutes, then remove from heat.
3. Assemble the Wellington:
   • On a lightly floured surface, roll out the puff pastry into a large rectangle.
   • Spread the quinoa or lentil mixture evenly over the puff pastry, leaving a border around the edges.
   • Arrange the sliced roasted beets on top of the filling in a single layer.
   • Carefully fold the edges of the puff pastry over the filling to enclose it, sealing the seams by pressing with your fingers. Trim any excess pastry if necessary.
   • Place the assembled Beet Wellington seam-side down on a baking sheet lined with parchment paper.
4. Bake the Wellington:
   • Preheat your oven to 375°F (190°C).
   • Brush the top of the Wellington with the beaten egg to create a golden brown finish.
   • Using a sharp knife, make a few small slits in the top of the pastry to allow steam to escape during baking.
   • Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
5. Serve:
   • Let the Beet Wellington cool slightly before slicing and serving.
   • Optional: Serve with a dollop of whole grain mustard on the side for extra flavor.

Enjoy your delicious and elegant Beet Wellington as the centerpiece of your Easter celebration!