- ½ cup Telegraph Hill Olive Dukkah
- 4 medium-large (the same size!) beetroots
- Telegraph Hill Extra Virgin Olive Oil
- 10 shallots, finely diced
- 8 garlic cloves, finely diced
- 1 kg button mushrooms
- 500 g (weight assumes leaves only) spinach
- ¼ cup white wine
- ½ cup breadcrumbs
- 1 sheet frozen vegan puff pastry
- Telegraph Hill Olive Zing
- Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
- Peel the beetroots, and brush with olive oil and sprinkle with 2 tsp Olive Zing. Place on a baking tray and put into the hot oven for about 1 hour (until the beetroots can be easily pierced with a knife).
- Heat up 3 tbsp of olive oil in a heavy base pan. Add finely chopped shallots to the hot oil (you want them to sizzle once added to the pan). Fry on a low heat stirring from time to time, until lightly browned. Add garlic and fry it off for a few minutes until soft and fragrant. Finely chop your mushrooms (you can also use a food processor) while you’re frying the shallots and garlic.
- Now, remove one third of the shallot and garlic mixture and set aside. Add finely chopped up mushrooms into the pan and coat in the shallot and garlic mixture. Cook mushrooms on a medium heat until all the water evaporates.
- Add wine to the pan and allow it to cook out. Season the mushroom mixture with some of the Olive Zing. Let it cool. Ensure that this mixture isn’t excessively moist, drain if necessary.
- Wilt spinach in a warmed-up pan with a lid. Once wilted, allow it to cool completely. Once cool squeeze all the water out of the spinach using your hands or a muslin cloth. Go over the spinach twice or even three times to ensure that it is as dry as possible. Place spinach in a large bowl, season with Olive Zing. Add shallot and garlic mixture you’ve set aside, ¼ cup of breadcrumbs and the Olive Dukkah.
- Line a baking tray with a fresh sheet of baking paper and heat up the oven to 200° C.
- Flour the baking paper very lightly and place a defrosted sheet of puff pastry on it. The pastry should be about three times as wide as your beetroot about 15cm longer than all four of them lined up.
- Scatter the extra breadcrumbs over 1/3 the width of the pastry, 5cm away from one edge
- Start the stack by making a long rectangle with the spinach mixture. Press it down well with your hands so that it is tightly packed. Place four roasted beetroots in a long row over the spinach. For more stability, you may want to skewer all the beetroots together with a long wooden skewer, which you can pull out after cutting into the Wellington. Now mold the mushroom mixture over the beetroots.
- Fold the pastry over the filling as tightly as you can – make sure the pastry is tightly wrapped around the filling. Seal it together with the 5cm margin you left on the side. If there is too much overlap, trim the excess. Wrap the pastry at both ends like you would wrap a present. Make shallow cuts on the top of the Wellington with a sharp knife. Brush Olive oil all over the Wellington and sprinkle the top with Olive Zing
- Make three small holes in the pastry (on the side where the seam is) to ensure steam can escape during baking and the pastry does not burst. Bake for about 60 minutes, until golden.
Make 1 large Beet Wellington, enough for 4 people.