Vegetarian ‘Beet Wellington’ with mushrooms, aubergines and garlic

Recipes & Nutrition

Author: Joan va HaaftenPublished: 20 April 2017

Parkinson's LifePrep: 30 minsParkinson's LifeCook: 20 minsParkinson's LifeServes: 4


Rich in fibre and low in protein, this ‘Beet Wellington’ – a vegetarian spin-off of a steak classic – is a delicious combination of beetroots, mushrooms, aubergines and garlic



140g fresh, organic beetroots
100g mushrooms
4 sheets 20x20cm puff pastry
3 tbsp breadcrumbs
2 shallots (roughly chopped)
2 pinches of aniseed
1 clove of garlic (roughly chopped)
1 tbsp of cut sage
1 tbsp tomato purée
1 aubergine (diced)
1 egg yolk (mixed with 1 tbsp oil and water)
1 tsp poppy seeds (optional)
Sunflower oil
Salt (optional)


1. Preheat oven to 180°C.
2. Place the beetroots into an oven dish and brush them with sunflower oil.
3. Roast the beetroots in the oven for 45 minutes.
4. Remove the skin from the beetroots.
5. Mix sunflower oil with pepper, 1 pinch of aniseed and sage.
6. Brush the oil mixture onto the beetroots. Sprinkle some salt on top (optional).
7. Heat sunflower oil in a frying pan and fry the aubergine, shallots, garlic and mushrooms.
8. Add the tomato purée and a splash of water, stir thoroughly.
9. Add the breadcrumbs, sage and 1 pinch of aniseed. Cook on a low heat for ten minutes, stirring from time to time.
10. Purée the mixture in a blender, leave to cool.
11. Pre-heat the oven to 220°C.
12. Place sheets of pastry on a cool, floured surface.
13. Brush the edges of the pastry with the mixture of egg yolk, water and oil.
14. Place ½ tbsp of breadcrumbs in the middle of each sheet.
15. Spread the purée mixture over the sheets of pastry.
16. Place the beetroot on top of the purée mixture.
17. As tightly as possible, fold the pastry sheets over the purée and beetroot.
18. Turn the pastry over and brush egg yolk over the top.
19. Sprinkle poppy seeds over the dough (optional).
20. Bake the Beet Wellington for 20 minutes, until golden brown.

Culinary tip
Serve with a cool, homemade sauce comprising of sour cream, horseradish and a splash of vodka.

You can replace the beetroot with a large turnip of half a kohlrabi.

– Rich in fibre, which means it’s suitable for people with constipation
– This dish contains 5-10g of protein per person
– This dish is soft on the inside and crunchy on the outside

Read more: Colourful broccoli, shiitake mushrooms and cashew nut stir-fry

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