Beet Wellington with Goat Cheese

Name: Beet Wellington with Goat Cheese
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 2 large beets, roasted and peeled; 1 sheet puff pastry, thawed; 200g goat cheese, crumbled; 1 cup mushrooms, finely chopped; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; Salt and pepper, to taste; Olive oil, for sautéing; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

I absolutely love making Beet Wellington with Goat Cheese when I'm looking for a vibrant yet satisfying dish. The beets provide a lovely earthiness, while the creamy goat cheese adds a luxurious touch. It's a beautiful vegetarian dish that never fails to impress my guests. I enjoy enjoying the savory flavors paired with a crispy pastry, and it truly feels like an indulgent meal. Whether for a special occasion or a cozy dinner, this recipe never disappoints and is sure to brighten up any table.

Created by

Cleo Winter

Last updated on 2026-01-08T15:17:38.572Z

When I first tried Beet Wellington, I was amazed at how well the flavors meld together. The sweetness of the beets, contrasted with the tangy goat cheese, creates a delightful bite. I love roasting the beets beforehand to deepen their flavor, making the entire dish even more delectable!

This recipe is a favorite during the winter months when root vegetables are at their peak. I typically serve it alongside a simple green salad to brighten the plate and to balance the richness of the dish. Giving this a try will surely impress the vegetarians and meat lovers alike!

        Why You'll Love This Recipe
        Vibrant colors that elevate your dining experience
Perfect balance of savory and sweet flavors
A show-stopping centerpiece for any occasion

      

The Star Ingredient: Beets

When choosing beets for your Wellington, opt for large, fresh beets that are firm to the touch. Roasting them enhances their natural sweetness and earthy flavor, which is key to balancing the rich goat cheese. After peeling, you can slice them into even pieces to ensure uniformity during assembly. I like to roast them earlier in the day so they’re cool and easy to handle when it’s time to prepare the dish.

The texture of your cooked beets is crucial; they should be tender but not mushy. This will maintain their structure when you slice into the Wellington. A common misstep is overcooking the beets, which can lead to a watery filling. If you find your beets are too soft, consider using them purely as a layer for garnish on the plate to preserve the aesthetic.

Mastering Puff Pastry

To achieve that golden, flaky crust, it’s essential to work with cold puff pastry. If the dough begins to soften while you’re assembling, pop it back in the fridge for a few minutes. Roll out the pastry on a lightly floured surface until it's thin, approximately a quarter-inch thick, as this will ensure a delicate texture. Many opt for a larger sheet to fully enclose the filling, minimizing any seepage during baking.

After shaping the Wellington, don't skip the egg wash. It not only enhances the color but also creates a beautiful sheen. If you're allergic to eggs or prefer a vegan option, a mixture of almond milk and cornstarch can work as a substitute, though the gloss won’t be quite the same. Remember to score the top with a sharp knife before baking to allow steam to escape, preventing a soggy crust.

Ingredients

For the Beet Wellington

2 large beets, roasted and peeled
1 sheet puff pastry, thawed
200g goat cheese, crumbled
1 cup mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
Olive oil, for sautéing
1 egg, beaten (for egg wash)

Instructions

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until soft. Stir in chopped mushrooms and thyme, cooking until the mushrooms are browned. Season with salt and pepper, then remove from heat to cool slightly.

Assemble the Wellington

On a lightly floured surface, roll out the puff pastry. Layer the sautéed mushroom mixture onto the pastry, leaving space for the beets. Place the roasted beets on top and sprinkle with crumbled goat cheese. Fold the pastry over the filling and seal the edges.

Bake

Preheat your oven to 400°F (200°C). Place the assembled Wellington on a baking sheet lined with parchment paper. Brush the top with beaten egg and make a few slits for steam to escape. Bake for 25-30 minutes until golden brown.

Pro Tips

Serve with a light salad or roasted vegetables for a complete meal. You can prep the filling a day ahead to save time.

Serving Suggestions

Beet Wellington pairs beautifully with a simple side salad featuring arugula or mixed greens dressed with a light vinaigrette. The peppery notes of arugula complement the sweetness of beets. You can also serve it with a dollop of herbed yogurt or tzatziki to add a refreshing contrast. For a heartier meal, consider roasted seasonal vegetables or a creamy potato purée alongside.

To elevate your dining experience further, consider creating a reduction sauce with balsamic vinegar and a touch of honey. Cook down until syrupy and drizzle over the Wellington slices for added flavor and sophistication. It not only adds a delightful tang but also enhances the visual appeal of your dish.

Storage and Reheating Tips

If you have leftovers, wrap the Wellington tightly in plastic wrap or aluminum foil to prevent it from drying out. It can be stored in the refrigerator for up to three days. I recommend enjoying the dish freshly baked for optimal texture, but if you must reheat, place it in a 350°F (175°C) oven for 10-15 minutes until heated through. Avoid microwaving, as it can make the pastry soggy.

For longer storage, you can freeze the unbaked Wellington. Assemble it, wrap it well, and store it in the freezer for up to two months. When you’re ready to bake, simply take it out and let it thaw overnight in the refrigerator before baking as per the original instructions. This is a great way to have a gourmet meal ready to go!

Questions About Recipes

→ Can I use store-bought beets?

Yes, using store-bought cooked beets can save time.

→ Is there a vegetarian alternative to goat cheese?

You can substitute with a plant-based cheese or ricotta for a similar texture.

→ Can I freeze the Wellington?

Yes, it can be frozen before baking; just make sure to wrap it well.

→ What should I serve with Beet Wellington?

It pairs well with a fresh salad, roasted potatoes, or seasonal vegetables.