Chef Cola’s Beet Wellington

Chef Cola’s Beet Wellington

What You’ll Need:

  • 4 beetroots large
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 package frozen puff pastry, thawed

How to Make:

  1. Sprinkle peppers  with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large pot par boil in 1 tablespoon oil for 8 minutes on each side.
  2. In the same post, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature.
  3. Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14×9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
  4. Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with oil.
  5. Bake 25-30 minutes or until pastry is golden brown and beet reaches desired doneness.

With thanks to Chef Cola and our friends at The Plant Powered Show, Africa’s premier plant-based food, drink and lifestyle event.

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