Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Beet Wellingtons

Cooking Light NOVEMBER 2011

  • Yield: Serves 4 (serving size: 1 packet)
  • Hands-on: 1 Hour
  • Total: 2 Hours, 5 Minutes


  • 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


1. Preheat oven to 400°.

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. Reduce oven temperature to 375°.

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. 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. 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.

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

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Beet Wellingtons Recipe