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John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
1 hr
total:
2 hrs 5 mins
Yield:
Serves 4 (serving size: 1 packet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • Reduce oven temperature to 375°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

403 calories; fat 25.7g; saturated fat 6.1g; mono fat 7.5g; poly fat 10.3g; protein 10.9g; carbohydrates 31.7g; fiber 3.5g; cholesterol 68mg; iron 2.8mg; sodium 446mg; calcium 61mg.