Individual Beet WellingtonsIndividual Beet Wellingtons
Individual Beet Wellingtons
Individual Beet Wellingtons
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Recipe - ShopRite of Chester Plaza, NY
IndividualBeetWellingtons.jpg
Individual Beet Wellingtons
Prep Time35 Minutes
Servings4
Cook Time30 Minutes
Calories384
Ingredients
2 garlic cloves, minced
3 tablespoons whole-grain Dijon mustard
1/2 tablespoon prepared horseradish
1 teaspoon chopped fresh thyme
1 packaged (8 ounces) sliced baby bella mushrooms, finely chopped
1 package (5 ounces) sliced shiitake mushrooms, finely chopped
1/4 cup shallots
3 tablespoons vegan buttery spread, 1 tablespoon melted, divided
2 tablespoons brandy (optional)
1/2 teaspoon kosher salt
1/2 (17.3 ounce) package frozen puff pastry sheets (1 sheet), thawed as label directs
4 medium cooked beets
Directions

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir garlic, mustard, horseradish and thyme. Makes about 1/4 cup

 

2. In large skillet, cook and stir mushrooms, shallots and 2 tablespoons vegan buttery spread over medium-high heat 10 minutes or until most liquid is released from mushrooms. Stir in brandy, salt, and 1/2 teaspoon fresh ground black pepper; remove from heat

 

3. Gently roll puff pastry into 12-inch square; cut into quarters. Leaving 1/2-inch border, spread garlic mixture over sheets; top with mushroom mixture. Place 1 beet in center over mushroom mixture and fold corners of pastry up and over beet, overlapping on top of beet; pinch dough with fingers to seal seams and place, seam side down, on prepared pan. Brush with remaining 1 tablespoon melted buttery spread; diagonally score top of pastry several times in both directions with sharp knife. Roast Wellingtons 30 minutes or until puff pastry is golden brown. Makes 4 Wellingtons

 

Nutritional Information
  • 25 g Total fat
  • 10 g Saturated fat
  • 0 mg Cholesterol
  • 791 mg Sodium
  • 39 g Carbohydrates
  • 4 g Fiber
  • 6 g Sugars
  • 0 g Added sugars
  • 7 g Protein
35 minutes
Prep Time
30 minutes
Cook Time
4
Servings
384
Calories

Shop Ingredients

Makes 4 servings
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
3 tablespoons whole-grain Dijon mustard
French's Dijon Mustard Made with Chardonnay, 12 oz
French's Dijon Mustard Made with Chardonnay, 12 oz
$3.59$0.30/oz
1/2 tablespoon prepared horseradish
Gold's Cream Style Hot Horseradish, 6 oz
Gold's Cream Style Hot Horseradish, 6 oz
On Sale!
$1.99 was $2.99$0.33/oz
1 teaspoon chopped fresh thyme
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/oz
1 packaged (8 ounces) sliced baby bella mushrooms, finely chopped
Bowl & Basket Baby Bella Sliced Mushrooms, 8 oz
Bowl & Basket Baby Bella Sliced Mushrooms, 8 oz
$2.99$0.37/oz
1 package (5 ounces) sliced shiitake mushrooms, finely chopped
Giorgio Dried Shiitake Sliced Mushrooms, 1 oz
Giorgio Dried Shiitake Sliced Mushrooms, 1 oz
$5.49$5.49/oz
1/4 cup shallots
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
3 tablespoons vegan buttery spread, 1 tablespoon melted, divided
Earth Balance Soy Free Buttery Spread, 15 oz
Earth Balance Soy Free Buttery Spread, 15 oz
$6.49$0.43/oz
2 tablespoons brandy (optional)
Bowl & Basket Small Ripe Pitted Olives, 6 oz
Bowl & Basket Small Ripe Pitted Olives, 6 oz
$2.29$0.38/oz
1/2 teaspoon kosher salt
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
$7.99$2.66/lb
1/2 (17.3 ounce) package frozen puff pastry sheets (1 sheet), thawed as label directs
Pepperidge Farm Puff Pastry Sheets, 2 count, 17.3 oz
Pepperidge Farm Puff Pastry Sheets, 2 count, 17.3 oz
$6.99$0.40/oz
4 medium cooked beets
Organically Grown Beets, 1 each
Organically Grown Beets, 1 each
$3.69

Nutritional Information

  • 25 g Total fat
  • 10 g Saturated fat
  • 0 mg Cholesterol
  • 791 mg Sodium
  • 39 g Carbohydrates
  • 4 g Fiber
  • 6 g Sugars
  • 0 g Added sugars
  • 7 g Protein

Directions

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir garlic, mustard, horseradish and thyme. Makes about 1/4 cup

 

2. In large skillet, cook and stir mushrooms, shallots and 2 tablespoons vegan buttery spread over medium-high heat 10 minutes or until most liquid is released from mushrooms. Stir in brandy, salt, and 1/2 teaspoon fresh ground black pepper; remove from heat

 

3. Gently roll puff pastry into 12-inch square; cut into quarters. Leaving 1/2-inch border, spread garlic mixture over sheets; top with mushroom mixture. Place 1 beet in center over mushroom mixture and fold corners of pastry up and over beet, overlapping on top of beet; pinch dough with fingers to seal seams and place, seam side down, on prepared pan. Brush with remaining 1 tablespoon melted buttery spread; diagonally score top of pastry several times in both directions with sharp knife. Roast Wellingtons 30 minutes or until puff pastry is golden brown. Makes 4 Wellingtons