I have been holding onto this recipe until beetroots are available at our local farmers’ market. This dish is a wonderful adaptation of the original Beef Wellington, which consists of rare-roasted beef tenderloin coated with pâte, topped with minced mushrooms and wrapped up in puff pastry. Beetroot and goats’ cheese are a winning combination and who could resist the gorgeous crimson color of the beets mixed in with the cheese. Beetroot contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. The leaves of the beetroot are also edible and can be prepared in the same manner as Swiss chard (also known as the spinach beet).
adapted from Woman & Home
500g (1 lb) raw beetroot
2 tablespoons olive oil
1 red onion, peeled and finely sliced
1 1/2 tablespoons mustard seeds
1 tablespoon sherry vinegar
large pinch caster sugar
5 sprigs thyme, torn, plus extra for garnish
275g (9 oz.) puff pastry
1 1/2 tablespoons clear honey
150g soft goats’ cheese
1 egg, beaten, to glaze
Preheat oven to 200c (400f). Using tin foil, make a pouch by folding in half and fold up sides. Place the beetroot inside and drizzle with olive oil. Seal the top of the pouch by folding up the end a couple of times. Place on a baking sheet and bake for 40 minutes. Remove from oven and let sit in the pouch until it cools off enough to allow you to peel the beetroot and cut into wedges. Meanwhile, heat the olive oil in a frying pan over a low heat and add the onion and mustard seeds. Cook, stirring occasionally, until softened then add the vinegar, sugar, thyme. Increase heat and cook 2 minutes, stirring constantly, Remove from heat and stir into the beetroot. Allow mixture to cool. Roll out puff pastry and cut into quarters. Spread each quarter with the honey and goats’ cheese. Put a dollop of the beetroot mixture in the middle of each rectangle and fold over. Pinch sides to join together. Place parcels on a non-stick baking sheet and brush with the beaten egg and bake 30 minutes until golden.
The Culinary Chase’s Note: To retain nutrients and color, boil, bake or steam without peeling the beets first. The skin will easily rub off once cooled enough to touch. When trimming, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking. The flavors and textures of this dish were amazing! Bits of a popping crunch from the mustard seeds, followed by sweetness of the beet and saltiness of the goats’ cheese…lovely!