Mini Beet Wellingtons

Directions

1. Preheat the oven to 400° F. In a large bowl, toss the peeled beets with the melted butter. Season each beet with salt and pepper, then wrap in foil. Transfer to a baking sheet and then to the oven. Roast the beets until just barely fork tender, 40-45 minutes.
2. Unwrap the beets and let cool completely. Raise the oven temperature to 425° F, and line a baking sheet with parchment paper.
3. In a medium bowl, stir the goat cheese, gorgonzola, and chives to combine. Divide the cheese mixture into 4 even portions, and use your hands to press the mixture in an even layer around each beet.
4. Roll each cheese-coated beet in the finely chopped nuts. Refrigerate the beets while you prepare the pastry.
5. On a lightly floured surface, roll out each piece the puff pastry to 1/4-inch thick. Once the dough is rolled out, cut it into 4 large circles, large enough to fully wrap the beets in pastry.
6. Working with one beet at a time, wrap the beet in pastry, using a small amount of egg wash to seal the pastry together at the base. Use scissors to trim away and discard any excess dough.
7. Transfer the wrapped beet to the prepared baking sheet, and repeat with the remaining beets and pastry.
8. If desired, you can score the top of the pastry with a paring knife to create a decorative pattern. For a sharper look, egg wash the pastry before you score it – the score marks will be paler than the surface of the pastry and the pattern will be very clear! For a more even look, score the pastry after scoring it – the pattern will be more subtle and the pastry will be evenly golden brown. Use the tip of a sharp paring knife to barely score the surface of the dough without cutting fully through it – create any design you like!
9. Transfer to the oven and bake until the pastry is golden brown and fully baked through, and the beets are very tender when pierced, 25-30 minutes. Let rest for 5-10 minutes before slicing and serving.