Beet Wellington

This is not your usual Sunday Roast.

I have always been a fan of Masterchef and this dish is inspired by one of the guest chefs, Flynn McGarry, who was 17 when he appeared with his pressure test version of Beet Wellington in 2016. 

He was described as the “Justin Bieber” of food (obviously because he produces banger dishes, nothing to do with his age).

I have had this recipe earmarked for the longest time, but never had the time to recreate it and then I realised, I will never have the time, especially with two toddlers clinging to me in the kitchen!

My version follows the principles of the dish and has far less steps. To save time, I’ve used vacuum sealed beetroot you should find in most local grocery stores. The Oliana feta melts into these little gooey pockets of glory so make sure you get some in each bite!

*To save time, you can throw mushrooms, leek, garlic and spinach in a food processor and pulse until chunky, call me weird, but I have hand chopped everything because I find it therapeutic!

Serves 4-6 (depending on how hungry you are!) 


2 sheets of puff pastry

Olive oil

1 leek, trimmed and diced

300g of mushrooms, diced

1 cup of baby spinach, finely sliced

3 garlic cloves, minced or cut finely

Vegan milk to brush to seal

100g vegan feta, cut into chunks (I have used the Oliana brand)

Salt & pepper

250g of vacuum sealed beetroot

Leaves of spinach to use in the wellington (I have used the spinach from my garden)

Greens to serve – I have used purple broccolini from my garden on this occasion

Balsamic glaze (you can use store bought too!)

½ balsamic vinegar

2 tablespoons of maple syrup 


  1. Over a low-medium heat, heat oil and leeks stirring until they become translucent.
  2. Add garlic, mushrooms and spinach until cooked through, set aside to cool, once cool add the feta
  3. Spray a bread loaf tin with olive oil and place 1 sheet of puff pastry in the middle, save the other sheet to use as the bottom and sides, depending on the size of the tin you are using, you’ll need to cut to size accordingly.
  4. Once you have the bottom and sides lined, line with spinach
  5. Place half of the mushroom mix in
  6. Add whole beetroots, pressing down so they are embedded in the mix, you’ll see, the beetroots I got were quite large, so I have cut the other half and placed them like a puzzle piece.
  7. Place the other half of the mushroom mix on top, carefully filling in any gaps you can see
  8. Place more spinach of top
  9. Cut the remaining puff pastry and place on to
  10. Brush the pastry with soy milk and then fold all of the sides in and brush again, ensuring it’s tight, otherwise it will fall apar
  11. Place in fridge for about 30-45 minute
  12. Preheat oven to 190 degrees Celsius / 375 degrees Fahrenhei
  13. Turn out onto a lined baking tray, brush with more soy milk and bake for 35-45 minutes or until the pastry is golden
  14. In a small sauce pan, bring the balsamic vinegar and maple syrup to the boil and boil for 10 mins until it reduces to half, set aside to cool
  15. Slice and serve (it may fall apart, that’s OK!) with your favourite greens

Beet Wellington ImageBeet Wellington Image 1Beet Wellington Image 3Beet Wellington Image 4DSC_0370


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