This creative meatless variation of the famous Wellington will blow your socks off. Whole beets are stuffed with goat cheese and accompanied by mushrooms, carrots, and leek. Serve this Vegetable Wellington for your guests and it will leave them wanting more!
Do you remember this amazing Salmon Wellington I made some time ago? Well, I have another fantastic variation for you today! For those of you living under a rock, Wellington is meant to be done with beef (it’s a beef filet wrapped in puff pastry, to be exact). What I did with salmon and what I am going to show you today, are fun ways to breathe a new life to this classic dish. This time we are making Vegetable Wellington with beets, carrots, leek, mushrooms, and goat cheese. Roll your sleeves up and let’s go!
I got the idea for the beet Wellington while watching one of the old MasterChef Australia episodes. Love this show. The masterpiece contestants did there was crazy complicated (the recipe had whopping 62 steps, you can see it here) so I tried to simplify it and make my own version of this interesting dish. The result literally blew my socks off. Seriously, guys, I didn’t expect it to turn out any good, not even talking about posting it on the blog.
Everything in this vegetable Wellington is on point. The whole beets stuffed with goat cheese are divine. It was the first time in my life when I tried this combo and it is really really good. Carrot, leek, and mushroom mixture complements the beets perfectly. I’m also a fan of puff pastry (what a pity that it’s so high in calories) so this dish screams perfection to me. I’m already planning to make it for my Christmas eve dinner. Traditionally, we don’t eat meat (except fish) until the clock strikes twelve, so this vegetarian Wellington fits the bill perfectly!
For those of my readers who is yawning while reading this post and muttering under their breath “no meat in this one, let’s get out of here” – let me tell you one thing. I am a big fan of meat, just as you are. Trust me on this one, you won’t even think about it while devouring this vegetable Wellington. Not even for a second. The magical combination of the goat cheese, beets, mushrooms, and all the veggies is everything you will be thinking about for the rest of the day!
- 1 (10x15-inch) frozen puff pastry sheet, thawed
- 7 oz. (200g) mushrooms, sliced
- 2 carrots, grated
- 1 leek, cut lengthwise and sliced (white & light green parts only)
- 4 tablespoons vegetable oil
- 6 oz. (170g) spreadable or soft goat cheese
- 8 medium sized beets
- salt and pepper, to taste
- 1 egg, beaten
- Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 50 minutes.Transfer to a plate and reduce the temperature to 350°F (175°C).
- When the beets are cool enough to handle, trim off their ends and peel. Set aside.
- In a skillet, heat the vegetable oil and saute the leek for about 5 minutes, or until softened. Add the carrots and cook for 4-5 minutes more. Transfer to a plate.
- In the same skillet, add the mushrooms and cook until they start to brown, for about 5 minutes. Salt and pepper to taste.
- Line two baking sheets with parchment paper. On a floured surface, cut the puff pastry sheet in half and, working with one sheet at a time, carefully roll it out to form a square. Transfer the pastry to the baking sheets.
- Divide the fillings into two parts and, working about 1 inch from the bottom edge, arrange the leek and carrot mixture. Top with the mushrooms. Make a “X” shaped cut into the center of each beet and stuff them with the goat cheese. Arrange 4 beets on each sheet. If they won't fit, carefully stretch the pastry sheet a bit.
- Fold the unfilled side of the pastry over the filling to enclose it, gently sealing around the edges. Brush the top of the pastry with an egg.
- Bake for 35-40 minutes, or until crust is golden brown. Enjoy!