Gordon Ramsay Beetroot Wellington Recipe

This delicious Beetroot Wellington is a quick and easy vegetarian dish perfect for any occasion. With crispy puff pastry, creamy blue cheese, and earthy beetroot, it’s a hearty and flavorful meal. Feel free to swap ingredients like cheese or nuts to suit your taste, making it as flexible as it is tasty!

Ingredients Needed:

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 1 x 485g pack chestnut mushrooms, finely sliced
• 2 garlic cloves, finely chopped
• ¼ tsp crushed chillies
• 50g Dolcelatte blue cheese
• 45g walnuts, bashed into a fine rubble/finely chopped
• 1 x 375g pack ready-rolled puff pastry
• 1 tbsp English mustard
• 1 x 300g pack steamed beetroots (4-5 whole beetroot), halved if very large
• 1 egg, beaten
• ¼ tsp poppy seeds

How To Make Beetroot Wellington Recipe?

1. Cook the Mushrooms: Heat oil in a pan. Cook the onion for 2-3 minutes until soft. Add mushrooms, salt, and pepper. Cook for 1 minute. Add garlic and chilies, and cook for 4-5 minutes until golden.
2. Mix the Filling: Let the mushroom mixture cool. Mix with the blue cheese and walnuts.
3. Prepare the Pastry: Unroll the puff pastry on a board. Spread mustard, then the mushroom mix, leaving a border. Place the beetroot in the middle.
4. Roll the Wellington: Brush pastry edges with egg. Roll it up to enclose the filling and seal the edges.
5. Decorate: Place on a baking tray. Brush with egg and sprinkle poppy seeds. Cut out small shapes from leftover pastry and decorate the top.
6. Bake: Bake at 220°C for 30-35 minutes until golden. Slice and serve.

Recipe Tips:

• Cool the Mushroom Mix: Make sure the mushroom mixture is completely cooled before adding the cheese and walnuts. This helps prevent the pastry from becoming soggy.
• Use Cold Pastry: Keep the puff pastry chilled until you are ready to use it. This ensures it stays crisp while baking.
• Don’t Overfill: Be careful not to overfill the Wellington. Leave enough border around the edges to seal it properly without spilling the filling.
• Seal the Edges Well: Brush the pastry edges with beaten egg to seal them securely. This helps keep the filling inside while it bakes.
• Check the Pastry: Keep an eye on the pastry while baking. If it starts to brown too quickly, cover it with foil to avoid burning while the rest cooks.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Wellington cool to room temperature. Then, wrap it tightly or put it in an airtight container. Store in the fridge for up to 2-3 days.
• Freeze: Cool the Wellington, wrap it tightly in plastic wrap and foil, then freeze for up to 1 month.
• Reheat: Preheat the air fryer to 180°C. Heat the Wellington for 5-7 minutes until crispy and hot.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 23g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 400mg
• Potassium: 600mg
• Total Carbohydrate: 35g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 7g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Pork Wellington Recipe 
• Gordon Ramsay Lobster Wellington Recipe
• Gordon Ramsay Venison Wellington Recipe