Enjoy Meatless Monday With A Vegetarian Beet Wellington

If you want to enjoy a classic dish, but are looking to lighten your meat consumption, then this scrumptious recipe is the one for you!

You'll Need:

• 4 medium beets
• olive oil

For the spinach bed:

• 2 shallots
• 1 garlic clove
• 1 lb spinach
• 3 tbsp chopped walnuts
• salt & pepper to taste

For the mushroom mix:

• 3 shallots
• 2 garlic cloves
• 28 oz mushrooms
• 3 fl oz white wine
• salt & pepper to taste

Extra:

• puff pastry sheet (about 4 x 10 inch)
• 1 egg
• black sesame seeds

Here's How:

1. Peel four beets and place them on a sheet pan lined with parchment paper. Brush the beets with olive oil, season with salt, and bake at 400°F for 1 hour.

Tip: It helps to wear gloves when handling the beets so they don't stain your hands. Also, don't turn the oven off when you're done, because you will use it again later.

2.Lightly toast the walnuts, remove them from the pan, let them cool, and finely chop them. Fry the chopped shallots and garlic in oil until caramelized. Add the spinach and season everything with salt and pepper. Finally, stir the chopped walnuts into the mix.

3. Cut 3 more shallots, 2 more garlic cloves, and the mushrooms into small cubes. Caramelize the shallots and then add the garlic and mushrooms. Roast everything until the water from the mushrooms has evaporated. Stir in the white wine and season with salt and pepper.

4. Place a rectangular piece of puff pastry in front of you on a cutting board. Spoon the spinach bed down one side of the dough, about 2 inches in from the edge and place the cooked beets on top. Then add the mushroom mix.

5. Fold the dough over, and press and seal the edges. Lightly run a knife over the dough, brush with an egg wash, sprinkle black sesame seeds on top, and bake for another 60 minutes at 400°F.

This dish is so good, you won't even miss the meat!

You can find the recipe for the Beef Wellington with Bacon & Spinach featured in the bonus video here.