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Beet wellington
 
 
8 ServingsPTM110 min

Beet wellington


Vegetarian version of beef wellington with beetroot, shallot, garlic, mushrooms, mushrooms and puff pastry.

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Directions

  1. Preheat the oven to 200 ° C. Peel the beets, sprinkle with a little salt and pack them separately in aluminum foil.
  2. Puff them until tender for about 60 minutes. Remove from the oven and remove the foil.
  3. Halve the shallot. Meanwhile grind the shallot, garlic and mushrooms in the food processor.
  4. Heat the oil in a pan and fry the shallot mixture and the dried mushrooms for 8 minutes on medium heat.
  5. Add the balsamic vinegar and season with salt and pepper. Bake for another 2 minutes.
  6. Cut the puff pastry to 24 x 32 cm. Halve lengthways, make sure that 1 slice is 2 cm wider.
  7. Place the small slice on a baking tray covered with parchment paper. Roll out the second slice to 15 x 32 cm.
  8. Mix the dairy spread with the mushroom mixture. Divide ¼ across the middle of the slice, leaving 2 cm at the edge.
  9. Divide the beet and the rest of the mushroom mixture.
  10. Place the second dough slice on it and press the edges with a fork. Cut stars from the rest of the dough and stick them on them.
  11. Brush the top with the beaten egg and bake the beet Wellington in 20 min. Golden brown and done.


Nutrition

270Calories
Sodium22% DV520mg
Fat25% DV16g
Protein14% DV7g
Carbs7% DV21g
Fiber16% DV4g

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