Indulge in Gordon Ramsay’s Beetroot Wellington is a vibrant, vegan twist on the classic dish. Packed with earthy flavors and wrapped in golden puff pastry, it’s a culinary masterpiece for any occasion. it takes 120 minutes and servings 30.
Try More Gordon Ramsay Recipes:
🧡 Why You Should Give This Beetroot Wellington Recipe A Chance:
- Vibrant Flavors: Beets, mushrooms, and balsamic create a rich, savory profile.
- Wholesome & Vegan: Nutrient-packed, satisfying without meat or dairy.
- Simple Preparation: Easy steps for an impressive dish.
- Versatile Delight: Perfect for special occasions or everyday dining.
❓ What Is Gordon Ramsay Beetroot Wellington Reecipe?
Gordon Ramsay’s Beetroot Wellington is a vegan twist on the classic beef Wellington. It’s crafted from earthy beetroots, chestnut mushrooms, walnuts, spinach, and wrapped in puff pastry. The dish boasts a hearty texture with savory, umami flavors from mushrooms and beets.
🥩 Gordon Ramsay Beetroot Wellington Ingredients
- ½ cup walnuts
- 4 medium-large (the same size!) beetroots
- olive oil
- 10 shallots, finely diced
- 8 garlic cloves, finely diced
- 1 kg / 2 lb chestnut mushrooms / cremini
- 1 chia or flax egg
- 500 g / 1 lb (weight assumes leaves only) spinach
- salt and pepper
- 3 tsp dried rosemary
- ¼ cup white wine
- ¼ cup nutritional yeast
- approx. ½ cup breadcrumbs
- 1 sheet frozen (vegan!) puff pastry, defrosted 1 tbsp soy milk mixed with 1 tbsp of reduced aquafaba*, to glaze
- coarse sea salt (I used black), poppy or sesame seeds, to decorate
🧆 How To Make Gordon Ramsay Beetroot Wellington
- Prepare Beetroot Filling:
- Roast beetroots at 400°F for 45-60 mins until tender.
- Peel, slice thinly, then set aside.
- Toast walnuts lightly, chop finely, and combine with beets.
- Cook Mushroom Duxelles:
- Sauté shallots, garlic in olive oil until golden.
- Add mushrooms, cook until moisture evaporates.
- Blend the mixture until finely chopped, then cool.
- Assemble Filling:
- Combine mushroom duxelles, spinach, chia/flax egg, seasoning, rosemary, wine, and nutritional yeast. Mix well.
- Build Wellington:
- Lay puff pastry, spread breadcrumb layer, add beet mixture.
- Top with mushroom-spinach mix, wrap, and seal pastry.
- Decorate & Bake:
- Brush pastry with soy-aquafaba mix, sprinkle with salt/seeds.
- Bake at 400°F for 25-30 mins until golden and crisp.
💭 Recipe Tips
- Ensure beet slices are uniform for even cooking and presentation.
- Avoid excess moisture from mushrooms to prevent soggy pastry.
- Substitute nuts based on preference—cashews or almonds work well.
- Adjust rosemary to taste; it can overpower other flavors.
- Roll puff pastry evenly for consistent baking and a golden crust.
🥗 What To Serve With Beetroot Wellington?
Serve with roasted vegetables like carrots and potatoes, a fresh green salad, or a tangy sauce complete the meal with a side of creamy mashed potatoes for a delightful contrast.
🎚 How To Store Leftovers Beetroot Wellington?
- In The Fridge. To store Leftovers Beetroot Wellington refrigerate in an airtight container for up to 3 days.
- In The Freezer. For freezing Leftovers Beetroot Wellington wrap well and store for 1-2 months.
🥵 How To Reheat Leftovers Beetroot Wellington?
- Oven Method: Preheat to 350°F reheat wrapped Leftovers Beetroot Wellington for 15-20 mins.
- Toaster Oven: Heat at 325°F Leftovers Beetroot Wellington for 10-15 mins covered in foil.
- Air Fryer: 350°F Leftovers Beetroot Wellington for 8-10 mins, ensuring even heating.
FAQs
Is It Necessary To Blanch Spinach Before Using It?
Blanching spinach helps retain color and nutrients while reducing bitterness and shrinking. It’s advisable for recipes requiring cooked spinach to blanch it briefly, then plunge into ice water to halt cooking.
Can I Make Beetroot Wellington Ahead Of Time?
Yes, Beetroot Wellington can be prepared ahead. Assemble it without baking, wrap tightly in plastic wrap or foil, and refrigerate for up to 24 hours. Bake when ready to serve.
How Do I Prevent The Wellington From Collapsing When Slicing?
To maintain the Wellington’s structure when slicing, allow it to rest after baking for 10-15 minutes before cutting. A sharp knife and swift, decisive cuts also help maintain its shape.
How Do I Prevent The Pastry From Sticking To The Baking Sheet?
To prevent pastry sticking, line the baking sheet with parchment paper or a silicone baking mat. Alternatively, lightly grease the sheet with butter or cooking spray before placing the pastry on it.
Try More Gordon Ramsay Recipes:
Gordon Ramsay Beetroot Wellington Nutrition Facts
Amount Per Serving
- calories: 370
- sugars: 23 g
- fats: 15 g
- saturates: 4 g
- proteins: 10 g
- carbs: 48 g
Gordon Ramsay Beetroot Wellington
Description
Indulge in Gordon Ramsay’s Beetroot Wellington is a vibrant, vegan twist on the classic dish. Packed with earthy flavors and wrapped in golden puff pastry, it’s a culinary masterpiece for any occasion. it takes 120 minutes and servings 30.
Ingredients
Instructions
- Roast beetroots at 400°F for 45-60 mins until tender.
- Peel, slice thinly, then set aside.
- Toast walnuts lightly, chop finely, and combine with beets.
- Sauté shallots, garlic in olive oil until golden.
- Add mushrooms, cook until moisture evaporates.
- Blend the mixture until finely chopped, then cool.
- Combine mushroom duxelles, spinach, chia/flax egg, seasoning, rosemary, wine, and nutritional yeast. Mix well.
- Lay puff pastry, spread breadcrumb layer, add beet mixture.
- Top with mushroom-spinach mix, wrap, and seal pastry.
- Brush pastry with soy-aquafaba mix, sprinkle with salt/seeds.
- Bake at 400°F for 25-30 mins until golden and crisp.
Prepare Beetroot Filling:
Cook Mushroom Duxelles:
Assemble Filling:
Build Wellington:
Decorate & Bake:
Notes
- Ensure beet slices are uniform for even cooking and presentation.
Avoid excess moisture from mushrooms to prevent soggy pastry.
Substitute nuts based on preference—cashews or almonds work well.
Adjust rosemary to taste; it can overpower other flavors.
Roll puff pastry evenly for consistent baking and a golden crust.
Gordon Ramsay Beetroot Wellington