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Beet Wellingtons




Source of Recipe


The Oregonian


Recipe Introduction


Makes 4 servings


List of Ingredients




2 medium golden beets (about 8 ounces)
3 tablespoons plus 1 teaspoon olive oil (divided)
Salt and freshly ground black pepper
1 cup thinly sliced onion
2 portobello mushrooms (3 ounces each), stems discarded, caps roughly chopped
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 tablespoons dry red wine
4 cups chopped beet greens or Swiss chard leaves (tough center rib discarded)
1 tablespoon finely chopped garlic
2 sheets (about 9 ounces each) frozen puff pastry
2 ounces soft goat cheese
1 egg yolk
1 teaspoon water
3/4 teaspoon poppy seeds




Recipe



Preheat the oven to 400 degrees. Wrap the beets in foil and bake until a paring knife slides easily into the center of the largest beet, about 1 hour. When they are cool enough to handle, peel the beets, thinly slice them and toss with 1 teaspoon of the olive oil and sprinkle with salt and pepper to taste; set aside.

Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. Add the onion and sauté until beginning to brown, 4 minutes. Add the mushrooms, thyme and rosemary. Season with salt and pepper to taste, and cook until the mushrooms begin to release their liquid, about 3 minutes. Add the wine, and sauté until it has nearly evaporated. Transfer mushrooms to a fine-mesh sieve set over a bowl or the sink and push on mushrooms with a spoon to remove as much liquid as possible. Transfer mushrooms to a bowl and set aside.

Return the sauté pan to medium-high heat and add remaining tablespoon of oil. When the oil is hot, add the beet greens and garlic. Season with salt and pepper to taste, and sauté until the greens are wilted and tender, 2 minutes. Place the greens in the fine-mesh sieve used to drain the mushrooms, and squeeze to remove as much liquid as possible.

Cut four 6-inch squares of parchment paper. Unroll one sheet of the defrosted puff pastry on a lightly floured surface, and use a metal ring or saucer as a guide to cut four 5-inch circles out of the dough with a sharp knife. Unroll the second sheet of dough, and cut out four 4-inch circles. Reserve scraps for another use.

Lay the 4-inch rounds on the parchment squares. Place a layer of greens on each round, leaving 1/2 inch of uncovered pastry around the borders of each pastry (you may not use all of the greens). Top with the beets, mushrooms and finally the goat cheese. Moisten the edges of the pastry with water.

Stretch the 5-inch rounds of dough over the filling, and use the tines of a fork to seal the edges of the pastry circles together. Chill for at least 1 hour or up to 24 hours, or freeze until ready to bake.

Preheat the oven to 400 degrees. Cut three 2-inch slashes on the top of each Wellington to vent steam. Whisk together the egg yolk, water and a pinch of salt. Brush the Wellingtons with the egg wash, sprinkle with poppy seeds and bake until golden brown, 30 minutes for fresh Wellingtons, or 40 minutes if starting from frozen.

Serve right away.