Beet Wellingtons
You can never have too many main course recipes, so give Beet Wellingtons a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 483 calories, 16g of protein, and 26g of fat. This recipe serves 4. If you have salt, vegetable broth, golden beet, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.
Instructions
Pierce each beet with a fork; wrap in foil.
Bake at 400 for 1 hour and 15 minutes or until tender; cool. Peel red beet; cut into 8 slices.
Place in bowl with 2 teaspoons olive oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Toss gently. Repeat the procedure with golden beet and remaining oil, salt, and pepper.
Reduce oven temperature to 37
Heat butter in a large skillet over medium-high heat.
Add mushrooms and the next 4 ingredients (through shallot); saut 4 minutes or until tender, stirring frequently.
Add nuts, broth, and wine; cook 1 minute or until liquid evaporates.
Transfer mushroom mixture to a medium bowl; cool. Stir in cheese.
Place 1 phyllo sheet on a large cutting board (cover the remaining dough to prevent drying); coat phyllo sheet with cooking spray. Top with another phyllo sheet; coat with cooking spray. Gently press phyllo layers together. Arrange 2 slices red beet in center of 1 short edge of phyllo, leaving a 4-inch border. Top with 1/2 cup mushroom mixture; arrange 2 slices golden beet over top of mushroom mixture. Fold over long edges to cover.
Starting at the short edge with 4-inch border, roll up jelly-roll fashion.
Place packet seam side down on a baking sheet coated with cooking spray; brush with egg. Repeat with remaining phyllo, red beets, mushroom mixture, golden beets, and egg.
Bake at 375 for 25 minutes or until golden.