These lovely beet Wellingtons use an herbed creamy cheese and toasted nut coating in place of the traditional mushroom duxelles, and beets replace the usual beef. The finished wellingtons are as adorable as they are delicious, perfect alongside a big salad in any season. —Erin McDowell
Test Kitchen Notes
For more info on how to Wellington...anything, see the full article. —The Editors
large beets, peeled
unsaltdd butter, melted
kosher salt and freshly ground black pepper
Coating + Wellington
bunch chives, minced
smoked almonds, very finely chopped
prepared puff pastry, (thawed if previously frozen)
egg wash, as needed
In This Recipe
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.
Unwrap the beets and let cool completely. Raise the oven temperature to 425° F, and line a baking sheet with parchment paper.
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.
Roll each cheese-coated beet in the finely chopped nuts. Refrigerate the beets while you prepare the pastry.
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.
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.
Transfer the wrapped beet to the prepared baking sheet, and repeat with the remaining beets and pastry.
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!
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.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.