Beet Wellingtons

Photo: John Autry; Styling: Cindy Barr

Yield: Serves 4 (serving size: 1 packet)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour
Total: 2 Hours, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 25.7g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 10.3g
  • Protein: 10.9g
  • Carbohydrate: 31.7g
  • Fiber: 3.5g
  • Cholesterol: 68mg
  • Iron: 2.8mg
  • Sodium: 446mg
  • Calcium: 61mg

Ingredients

  • 1 large red beet (about 1 pound)
  • 1 large golden beet (about 1 pound)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon unsalted butter
  • 1 (8-ounce) package presliced exotic mushroom blend
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 3 garlic cloves, minced
  • 1 shallot, finely chopped
  • 2/3 cup walnuts, toasted and chopped (about 2 1/4 ounces)
  • 2 tablespoons organic vegetable broth
  • 2 tablespoons red wine
  • 6 tablespoons crumbled goat cheese
  • 8 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
  • Cooking spray
  • 1 large egg, beaten

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Pierce each beet with a fork; wrap in foil. Bake at 400° for 1 hour and 15 minutes or until tender; cool. Peel red beet; cut into 8 slices. Place in bowl with 2 teaspoons olive oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Toss gently. Repeat the procedure with golden beet and remaining oil, salt, and pepper.
  3. 3. Reduce oven temperature to 375°.
  4. 4. Heat butter in a large skillet over medium-high heat. Add mushrooms and the next 4 ingredients (through shallot); sauté 4 minutes or until tender, stirring frequently. Add nuts, broth, and wine; cook 1 minute or until liquid evaporates. Transfer mushroom mixture to a medium bowl; cool. Stir in cheese.
  5. 5. Place 1 phyllo sheet on a large cutting board (cover the remaining dough to prevent drying); coat phyllo sheet with cooking spray. Top with another phyllo sheet; coat with cooking spray. Gently press phyllo layers together. Arrange 2 slices red beet in center of 1 short edge of phyllo, leaving a 4-inch border. Top with 1/2 cup mushroom mixture; arrange 2 slices golden beet over top of mushroom mixture. Fold over long edges to cover.
  6. 6. Starting at the short edge with 4-inch border, roll up jelly-roll fashion. Place packet seam side down on a baking sheet coated with cooking spray; brush with egg. Repeat with remaining phyllo, red beets, mushroom mixture, golden beets, and egg. Bake at 375° for 25 minutes or until golden.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beet Wellingtons Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy