Always vegetarian, often vegan

Beet Wellington

A festive part of your dinner. Beet Wellington where we actually mainly replaced the beef with beetroot. The beet is surrounded by a duxelles of mushrooms and puff pastry. Isn't it a picture?

Beet Wellington

Beet Wellington, the vegetarian version of the famous British dish. The combination of the earthy beets and mushrooms with the crispy puff pastry crust is delicious.
Voorbereiding 25 minutes
Bereiding 35 minutes
Totale tijd 1 hour
Course: Mains
Cuisine: British
Keyword: beetroot, mushrooms, Puff pastry
Porties: 4


  • 500 g precooked beetroots
  • 2 bay leaves
  • 3 shallots
  • 150 ml vegetable stock
  • 1 sheet puff pastry
  • 250 g chestnut mushrooms
  • olive oil, pepper, salt


  • Fruit a finely chopped shallot in a little olive oil and add the cooked beets. Season with salt and pepper and add 150 ml vegetable stock. Bring to the boil and let it cook for 10 minutes.
  • Remove the bay leaves. Drain the broth but keep it for when the puree remains too thick. Puree the beetroot with the shallots until the puree is completely fine, add some of the broth if necessary. Let the puree cool.
  • Take a piece of plastic wrap and place it on the counter. Now scoop the beet puree onto the foil, wrap the foil around it and form a roll. Make the roll as round as possible, close the ends of the foil and place the roll in the freezer for at least 1.5 hours. Can also be done a few days before you need it.
  • Saute two finely chopped shallots in a tablespoon of olive oil and add the finely chopped mushrooms. Season with salt and pepper. Simmer until the mushrooms have released all their moisture and most of the moisture has evaporated.
  • Preheat the oven to 180 degrees.
  • Now roll out the sheet of puff pastry on a baking tray with baking paper. Begin to place a layer of mushroom mixture on the center of the sheet. Cover this again with a thin layer of mixed seeds. Now place the roll of beet puree (without foil) on top of the seeds, cover the roll on the other side with seeds as well and finish with a layer of mushroom mixture. Now roll up the puff pastry and make sure the wellington is closed on all sides. Now brush the wellington with the beaten egg yolk.
  • Bake the wellington in the oven for 30 minutes. When the puff pastry is completely cooked, the wellington is ready.
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