Photo: Kate Sears
Dina Cheney•
We may receive a commission on purchases made from links.
Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome. Utilizing protein-rich ingredients in innovative ways—and learning to master umami— all contribute to a supremely satisfying meal. Take this Beet Wellington as an example, which we're going to make so often we might forget it's the vegetarian version of a British classic.
Here's a vegetarian twist on a classic, upscale Continental dish, which normally includes filet mignon, pâté and truffles. This version is inexpensive, easy (if somewhat time-consuming) to prepare, and meat-free. Rich red wine, earthy mushrooms, creamy herb-flecked goat cheese, sweet roasted beets and flaky buttery crust meld in a harmonious, luxurious whole ideal for holidays and even weeknights. A velvety Pinot Noir sauce tops it off (though if you're time-pressed, the dish is delicious without it).
Meatless Monday: Beet Wellington With Pinot Noir Sauce Recipe
No Ratings
Prep Time
45
minutes
Cook Time
2.5
hours
Servings
servings
Ingredients
- 1 pound + 2 ounces beets
- 2 1/4 teaspoons coarse salt
- 1/2 scant teaspoon black pepper
- 8 tablespoons (1 stick) unsalted butter
- 1/3 cup shallots
- 2 pounds cremini mushrooms
- 8 sprigs fresh thyme
- 2 1/4 cups Pinot Noir or red Burgundy wine
- 8 ounces fresh goat cheese
- 1/4 cup fresh chives
- 1 heaping teaspoon lemon zest
- 2 tablespoons unbleached all-purpose flour for working with puff pastry dough
- 14 ounce package of frozen puff pastry dough
- 1 large egg
- 1/4 cup dried wild mushrooms
- 1 tablespoon arrowroot
- 1 cup reduced-sodium vegetable broth
- 1 tablespoon granulated sugar or honey
Directions
- Heat the oven to 400°F. Wrap the beets in aluminum foil and roast until they’re just barely cooked through, about 50 minutes (you should be able to poke a fork in about 1/2 inch with some resistance). Reduce the oven temperature to 375°F.
- When the beets are at room temperature, trim off their ends, peel, and slice into 1/2-inch-thick rounds (you should yield about 6 slices).
- Lay the slices on a large surface and season both sides evenly with a total of about a scant 1/2 teaspoon salt and a pinch of pepper.
- Meanwhile, melt 3 tablespoons of butter in a 12-inch, heavy, nonstick frying pan over medium-high heat.
- When melted, add the shallots and sauté until translucent and aromatic, about 3 minutes.
- Add the mushrooms, thyme, 1 teaspoon of salt, and a large pinch of pepper, and sauté until the mushrooms are tender and all of the liquid has evaporated, about 13 minutes.
- Add 1/4 cup of wine and simmer until all of the liquid has evaporated, about another 7 minutes. Remove and discard the thyme sprigs, and set the mushrooms aside offthe heat to cool to room temperature (you can freeze themfor about 15 minutes to expedite this process).
- Meanwhile, mix the soft goat cheese with the 1/4 cup chives, the zest, 1/4 teaspoon salt, and a large pinch of pepper.
- Sprinkle about half of the flour on a large clean work surface. Unfold the puff pastry onto the surface and evenly and lightly flour both sides. Carefully stretch it a bit so it measures 12 1/2 x 12 1/2 inches square.
- Working about 5 inches down the center of the dough rectangle (leave about 3 inches each at the top and bottom and roughly 4 inches each at both sides), evenly arrange half of the mushroom mixture, then the beet slices, then the cheese mixture, and then the remaining mushroom mixture.
- Fold both ends of the dough over the edges of the vegetables to cover. Then fold both sides of the dough toward the center to enclose the filling completely; shape into an even rectangle.
- Carefully transfer the filled pastry to a parchment paper–lined baking sheet with sides. Brush the top and sides of the pastry with the egg wash. Refrigerate for 45 minutes to 2 hours.
- Bake in the center of the 375°F oven until the pastry is golden brown, puffed, and completely firm when poked, about 50 minutes. Let sit until you’ve made the sauce.
- Pour the remaining 2 cups wine into a small, heavy saucepan. Place the dried mushroom sack into the wine and cook over high heat until the liquid is reduced by about half, about16 minutes.
- Remove and discard the mushroom sack. Stir in the arrowroot-water mixture, the broth, sugar, the remaining 1/2 teaspoon salt, and the remaining pepper.
- Lower the heat to medium and simmer (do not boil) until thickened, about6 minutes. Whisk in the remaining 5 tablespoons butter. Taste and adjust the seasonings if necessary (you should yield about 2 cups sauce).
- Slice the Wellington, carefully transfer to a serving platter and garnish with the remaining chives. Serve the sauce in a gravy boat alongside the pastry or spoon some atop each serving.
- Franklin Becker's Little Beet Salad Recipe
- Ravioli With Beets, Butter And Poppy Seed Recipe
- Beet Tartare Recipe
Rate this recipe
Recommended