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Beet “Wellington” with VOL5 red wine sauce

Beef Wellington, but vegetarian. This Wellington is made with red beet.

Vegetarian Unbelievably Delicious, that's VOL5: a traditional sauce made from 5 types of vegetables with a unique seasoning.

Ingredients

2Red wine
1Red port
2units.itemsShallot, finely chopped
1units.itemsChopped garlic clove
3gFennel seed
3units.itemsSprig of thyme
VOL5 Jus de Vegetable
vegan butter

1units.itemscooked beetroot
3units.itemsSprig of thyme
1units.itemsSprig of rosemary
1Vadouvan
1units.itemssheet of shortcrust pastry
1units.itemsEgg yolk

Preparation

  1. Strip the thyme leaves and chop finely.
  2. Sweat the shallot together with the garlic and thyme, then deglaze with red wine and red port.
  3. Reduce to a syrupy consistency.
  4. Strain the reduction.
  5. Add VOL5 and reduce further as desired. 6. Finish with (vegan) butter.

  1. Strip the herbs, chop finely, and mix with the vadouvan.
  2. Roll the beet in the herb mixture.
  3. Place the beet on the pastry sheet and wrap it tightly.
  4. Brush with egg yolk.
  5. Bake at 190°C for about 30 minutes.
  6. Serve with the red wine sauce.
  • Serve the beet "Wellington" with a herb salad.
  • Tip: for extra flavor and luxury, add a little truffle to the sauce.