This beet wellington is a vegetarian twist on the beefy original, with just as much flavour.
- 2 hrs 45 mins + freezing
- Serves 8-10
- 4 medium-large, same-size beetroot
- olive or avocado oil, for rubbing
- 50g butter
- 2 leeks, finely chopped
- 1kg mushrooms, finely chopped
- small handful thyme, leaves picked
- 1 garlic clove, crushed
- 60ml sherry
- 2 x 400g rolls puff pastry, defrosted
- 250g goat’s cheese, crumbled
- handful chives, finely chopped
- zest of 1 lemon
- 1 egg
- 5ml water
- baby leaves, to garnish (optional)
- Preheat oven to 200°C. Rub the beetroot with oil and place on a roasting tray. Roast for about 1 hour 20
minutes or until tender. Cool and peel.
- Melt the butter on high and sauté the leeks. Add the mushrooms, thyme and garlic and fry for about 20 minutes or until all the liquid has evaporated. Season. Add the sherry and simmer for about 5 minutes or until all the liquid has evaporated. Cool to room temperature.
- Unroll one of the pastries and press half of the mushroom mixture into a 10cm x 22cm rectangle in the middle of the pastry. Top with beetroot, placing them close together. Season.
- Combine the goat’s cheese, chives and zest. Season. Press the cheese mixture on top of the beetroot, allowing it to fill all the gaps. Press the remaining mushroom mixture on top and around to cover completely.
- Top with remaining pastry, pressing it around the beetroot log. Cut off 2cm all round the flat-lying pastry and fold remaining pastry in to seal. Transfer to a baking paper lined tray.
- Combine the egg and water and brush over the pastry. Score the top of the pastry in a diamond pattern. Place in the freezer for about 30 minutes for the pastry to firm up.
- Bake at 180°C for about 55 minutes or until golden and puffed. Garnish with baby leaves and serve with porcini gravy, if you like.
Bring 250ml dry red wine, 500ml vegetable stock, 60ml dried porcini mushrooms and 1 rosemary sprig to a boil in a small saucepan on high and cook for 10 minutes. Strain. Combine 15ml cornflour with 30ml water and stir into the sauce. Bring to a boil and cook for about 15 minutes or until thickened. Reduce heat to low and whisk in 80g chopped butter and 15ml honey until melted.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2017