Beet Wellington is sure to be a showstopper this holiday season! I’ve made it easy to create this amazing vegetarian Wellington for all your celebrations, with step-by-step photos to guide you through this classic holiday main.
Beef Wellington is a classic Christmas dinner main dish that really takes some kitchen commitment. If you aren’t familiar, traditional Beef Wellington is an English recipe where a sheet of phyllo dough is lined with prosciutto or ham, then foie gras paste and a mushroom duxelles, before setting beef tenderloin on top. Rolled up and baked, it is certainly a labor of love!
So in my forever effort to star vegetables as the eye catching holiday main dish (right next to Whole Roasted Cauliflower and Stuffed Butternut Squash), I set out to make a delectable vegetarian Wellington dish that will knock your socks off! Yes, there are definitely multiple steps here, but you can make some parts ahead of time so you can socialize with your guests while it has its final bake in the oven.
Serve up this amazing dish with plenty of classic sides to fit all diets when you set up your holiday spread. While traditionally a Christmas recipe, you could also make this for vegetarian Thanksgiving or any gathering where you have the time.
“This recipe is five stars! It’s delicious and awesome in taste and texture flavor with goat cheese coating. Thanks 😊 again for five star recipe” —Aeil
Here’s what goes into it
There are many ingredients in this Wellington, but they are all pretty common so it’s just a matter of gathering it up and getting to work! Here are the main components:
- Beets: Boiled beets have a deep red color that will mimic rare beef. We’ll boil them in balsamic vinegar to help cut through that distinct earthy flavor (don’t have it? balsamic substitutions here)
- Mushroom Pâté: In lieu of a classical pâté, we’re making a mushroom pâté to line our puff pastry! It involves cremini mushrooms sautéed in butter and oil, along with garlic, shallots, thyme, rosemary and ricotta.
- Puff Pastry: This outer layer ties all the ingredients together! You’ll pinch 2 sheets together to make 1 mega sheet (this is an epic main dish, after all).
- Bits and Bobs: Those are the main components! You’ll also need breadcrumbs to absorb moisture in the Beet Wellington and an egg to brush the dough with.
Make Ahead Tip
The mushroom pâté can be easily made ahead, as it is easiest to work with when cooled. You can also prepare the beets ahead as well, and refrigerate.
How to make Beet Wellington
Vegetarian Beef Wellington? You betcha! There’s a lot of steps but it is so worth it to have an amazing centerpiece at your holiday meal.
Step 1: Boil
Add cleaned beets and balsamic vinegar to a pot and cover with water so that the beets are totally submerged. Simmer for 30 minutes or until the beets are fork-tender. (I always wear an apron to make sure I don’t get splashed with the brightly colored water!)
Step 2: Peel
Let cool slightly until safe to handle; then you should be able to peel the beets easily.
Step 1: Flavor Base
Add butter and oil to a clean saucepan to melt. Add the garlic, shallot, thyme, and rosemary. Heat while stirring until the shallot is translucent and fragrant, about 3 minutes.
Step 2: Mushrooms
Add sliced mushrooms to the saucepan. Cook until they have released their moisture and begin to brown and soften, about 10 minutes.
Step 3: Blitz
Add the mixture to a food processor, along with the ricotta and salt. Process until everything comes together into a smooth paste. Chill until ready to assemble.
Step 1: Dough
Thaw the dough completely on a couple of long sheets of plastic wrap on the counter (this plastic wrap will make it much easier to roll everything up later). “Glue” the two sheets of pastry together on one end to make a large single rectangle.
Step 2: Pâté
Spread half of the mushroom paste across the rectangle pastry, leaving a clean 1-inch border on all sides.
Step 3: Breadcrumbs
Season breadcrumbs with salt and pepper and sprinkle half over the mushrooms. This will help to absorb excess moisture during baking.
Step 4: Beets
Line the prepared beets down the center of the mushroom paste. Add the remaining paste over and around the beets. Sprinkle remaining breadcrumbs on top.
Step 5: Roll
Carefully pull up the edges of dough to wrap the beets securely. Fix any holes with a wet finger and gently pressing everything together. Use a dampened fork to secure all edges.
Step 6: Chill
Use the plastic wrap to roll/wrap the beet Wellington like you would secure a sushi roll. Chill for anywhere from 1 to 8 hours in the fridge.
Step 7: Cook
Remove the plastic wrap and transfer the pastry to a parchment lined baking sheet, with the seam side down. Brush a beaten egg over the entire pastry and cut some holes for steam to escape in the top of the roll. Bake for 40 minutes, or until the pastry is golden brown.
Step 8: Serve
Let cool slightly before transferring to a large cutting board or serving platter. Slice and serve! Some great additions are goat or feta crumbles and a balsamic glaze.
Make Ahead: While the final product is best served immediately, you can always prepare the beets and pâté ahead of time, as well as let the entire assembled Wellington chill for up to 8 hours before cooking.
Dye Free: Keep in mind that beets are notorious for staining. Wear disposable gloves while peeling them to keep your fingers clean, and avoid letting the beets rest on any stainable surfaces.
Leftovers: The leftovers won’t be crispy, but it will still taste delicious a couple days later! Cook’s privilege to eat the yummy bits.
Beet Wellington Sides
Complete your holiday table with these favorites.
- Slow Cooker Garlic Carrots will add a lovely contrasting color to the plate.
- Spinach and Mashed Potato Croquettes are another fancy treat.
- Cranberry Sauce is of course the ultimate holiday side.
- 4 beets each about the same size
- ¼ cup balsamic vinegar 60 mL
- 2 Tbsp unsalted butter 28 mL
- 2 Tbsp olive oil 30 mL
- 4 cloves garlic minced
- 3 shallots diced, about 2 cups once diced
- 1 Tbsp thyme finely chopped
- 1 Tbsp rosemary finely chopped
- 1 lb cremini mushrooms sliced, 450 g
- ½ cup ricotta 120 g
- ½ tsp salt
- 2 sheets puff pastry most come with 2 in the 17.3 oz package
- ½ cup breadcrumbs 60 g
- ¼ tsp each salt and pepper
- 1 egg whisked
- To serve: balsamic vinegar reduction goat cheese
- Boil: Add unpeeled beets and balsamic vinegar to a large pot. Cover with water so beets are submerged. Cover and bring to a simmer, then cook for 30 minutes, or until beets are fork tender.
- Peel: When finished, allow them to cool slightly then peel.
- Flavor Base: Heat butter and oil in a large saute pan over medium heat. Add garlic, shallots, thyme, and rosemary. Cook until shallots are soft and fragrant, about 3 minutes.
- Mushrooms: Add sliced mushrooms and continue cooking until mushrooms release their moisture and are soft, about 7 to 10 minutes.
- Blitz: Add cooked mushroom mixture, ricotta, and salt to a food processor. Blitz until a smooth paste is formed. Chill in the fridge until ready to assemble.
- Dough: Thaw puff pastry dough completely. Layer a few pieces of plastic wrap onto your counter to work on top of (this will make rolling easier). "Glue" the two pieces of puff pastry together by pressing the edges together with a bit of water as glue, creating a long rectangular piece of puff pastry.
- Pâté: Spread about half of the mushroom pâté onto the pastry dough, leaving about 1 inch on all sides free.
- Breadcrumbs: Stir together breadcrumbs and 1/4 tsp of salt and pepper. Sprinkle half of it on top of the pâté.
- Beets: Arrange beets in a line lengthwise on the pastry dough. Slather the beets with remaining pâté, working it in between the beets. Sprinkle with remaining breadcrumbs.
- Roll: Carefully stretch the dough over the beets, pinch it together at the top to form an enclosed log. Mend any tears or gaps by using a bit of water as glue. Seal by pressing a water-moistened fork over the creases.
- Chill: Wrap the plastic wrap around the log, then let chill in the fridge for 1 hour (up to 8 hours).
- Cook: Preheat oven to 400°F (204°C). Transfer Beet Wellington to a parchment-lined baking sheet, seam-side down. Brush whisked egg all over the pastry dough. Use a sharp knife to cut slits into the top to allow steam to escape. Bake for 40 minutes, or util golden brown and crispy.
- Serve: Allow to cool slightly, then move to a platter, slice, and serve! Delicious drizzled with balsamic reduction (glaze) and crumbled goat cheese.