Ingredients
Beetroot for Wellington
- 500g raw crapaudine beetroot (buy the most cylindrical one you can - this will improve the shape of your Wellington)
- 200ml red wine vinegar
- Sherry vinegar
- 200g caster sugar
- 20g star anise
- 20g mustard seeds
- 200g spinach (to wrap the beetroot in)
Duxcelle
- 500g finely chopped chestnut mushrooms
- 2 cloves of crushed garlic
- 2 sprigs of thyme
- 10ml vegetable oil
- 150g blanched and finely chopped chestnuts
- Truffle oil to taste
Crepe
- 250ml almond milk
- 50g flour
- Tarragon
- Salt and pepper
Pastry
- Vegan puff pastry
- Chickpea water
Beetroot Gel (Garnish)
- 400g red beetroot juice
- 4g agar agar
- pinch of salt
- 8g red wine vinegar
Garnish
- Thinly sliced beetroot
- Thinly sliced Breakfast radishes
- Thinly sliced black truffle
- Extra virgin rapeseed oil
- Mixed salad cress
- Freshly grated horseradish
Vegan Jus
- 500g sliced white onion
- 500g sliced carrots
- 500g beetroot trimmings
- 500g leeks chopped into chunks
- 2 cloves of crushed garlic
- 2 sprigs of thyme
- 10ml vegetable oil
- 30g corn flour
- 100ml water
Cooking instructions
Start with the beetroot centre:
- Remove any leaves from your beetroot, wash gently, and place in a pan of simmering water with all of the other ingredients (but not the spinach)
- Simmer for around 20-30 minutes, until the beetroot is tender
- Whilst the beetroot is still warm, peel off and discard the outer 2 layers using a new jay cloth - wear protective gloves to do this
Make the duxcelles:
- Caramelise the sliced chestnut mushrooms in a heavy based pan with the crushed garlic, thyme, and vegetable oil
- Add the blanched chestnuts and cook until combined
- Season with salt and truffle oil to taste
- Blitz the mixture to a spreadable texture
Next, make the crepes:
- Combine the ingredients, and whisk to remove any lumps
- Heat a non stick pan, and cook the crepe until golden brown on both sides. You will need at least two crepes
To construct the wellington:
- Lightly blanch the spinach and wrap it around the cooked beetroot ensuring there are no gaps
- On a layer of clingfilm place 2 of the crepes. Spread a layer of mushroom and chestnut duxcelles on top of the crepe
- Place the beetroot wrapped in spinach on top. Wrap it up tightly in cling film and rest in the fridge for an hour
- Remove cling film and wrap tightly in vegan puff pastry. Rest in the fridge for another hour
- Glaze the wellington in chickpea water and score
- Cook at 210c for 18 minutes
Next, make the beetroot gel:
- Bring everything to boil and simmer for 3-4 minutes
- Pass through a muslin cloth and set in a baking tray
Finish by making the vegan jus:
- Roast all of the herbs and vegetables, coated with the vegetable oil, in a large tray at 220c for 45 minutes, stirring every 15 minutes until deeply caramelised
- Cover the roasted vegetables with water and roast again at 180c for 1 hour
- Pass through a fine sieve and reduce by half
- Dissolve the corn flour with the water and add to the reduced sauce. Bring to the boil and allow to thicken
- Season to taste
Plate your Beet Wellington:
- Smear a dessert spoon full of beetroot gel on one side of the plate
- Garnish the beetroot gel with a few thin slices of beetroot, Breakfast radish, truffle, mixed salad cress, and a little horseradish to taste. Drizzle with oil
- With a sharp knife, cut two slices of Beet Wellington, and position on the other side of the plate
- Serve vegan jus in a sauce jug alongside the dish