Meatless Monday: Beet Wellington With Pinot Noir Sauce
The Beet Wellington is a vegetarian twist on the classic Beef Wellington, replacing the meat with flavorful beets and mushrooms.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 500 gram Beets
- 14 ounce Puff pastry
- 200 gram Mushrooms
- 100 gram Onion
- 2 clove Garlic
- 200 gram Spinach
- 100 gram Walnuts
- 1 teaspoon Thyme
- 2 teaspoon Olive oil
- 1 cup Pinot Noir
- 1 cup Vegetable broth
- 1 teaspoon Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 180°C (350°F).
- Peel and grate the beets.
- In a pan, sauté the mushrooms, onion, and garlic until softened.
- Add the spinach, walnuts, and thyme to the pan and cook until the spinach wilts.
- Roll out the puff pastry and place the sautéed mixture in the center.
- Fold the pastry over the filling and seal the edges.
- Place the Wellington on a baking sheet and bake for 30-40 minutes, or until golden brown.
- In a saucepan, combine the Pinot Noir, vegetable broth, cornstarch, salt, and black pepper. Cook until thickened.
- Serve the Beet Wellington with the Pinot Noir sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.