Celebratory Beetroot Wellington
Greek Recipes

Celebratory Beetroot Wellington

In the Oven
serves 6
This beetroot Wellington is rich, earthy and festive, combining sweet beetroot with savoury mushrooms and toasted walnuts in flaky pastry. It is designed as a vegetarian centrepiece that slices cleanly and holds together beautifully on the plate.
Vegetarian
25 mins prep45 mins cook1 hr 10 mins total

  1. Heat 1 tablespoon olive oil in a large hob pan over medium heat. Soften onion for 6 to 7 minutes, then add garlic and cook for 30 seconds.

  2. Add chopped mushrooms, thyme and cumin. Cook for 8 to 10 minutes until the mixture is dry and deeply savoury.

  3. Stir in beetroot, walnuts, balsamic vinegar, breadcrumbs, salt and pepper. Cook for 2 to 3 minutes until the filling holds together. Remove from heat and cool fully, then fold in feta if using.

  4. Roll pastry on a lightly floured surface. Shape the cooled filling into a log in the centre, leaving a border all around.

  5. Wrap pastry around the filling, sealing the seam and ends well. Place seam-side down on a lined tray and chill 15 minutes.

  6. Brush with beaten egg (or milk), score the top lightly, and bake at 200°C (180°C fan) for 35 to 45 minutes until deeply golden and crisp.

  7. Rest for 10 minutes before slicing so the filling sets neatly.

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