Beet Wellington with balsamic reduction

This impressive beet Wellington makes a beautiful Xmas centrepiece. It’s goes really well with a simple balsamic reduction and usual trimmings. Vegan.

½ cup walnuts
4 medium-large (the same size!) beetroots
olive oil
10 shallots, finely diced
8 garlic cloves, finely diced
1 kg / 2 lb chestnut mushrooms / cremini
1 chia or flax egg
500 g / 1 lb (weight assumes leaves only) spinach
salt and pepper
3 tsp dried rosemary
¼ cup white wine
¼ cup nutritional yeast
approx. ½ cup breadcrumbs
1 sheet frozen (vegan!) puff pastry*, defrosted
1 tbsp soy milk mixed with 1 tbsp of reduced aquafaba, to glaze
coarse sea salt (I used black), poppy or sesame seeds, to decorate

BALSAMIC REDUCTION:
240 ml / 1 cup balsamic vinegar
about 100 g / ½ cup sugar (I used raw cane)

View the full recipe at Lazy Cat Kitchen →