Beet Wellington

Recipe by: Flynn McGarry


Smoked Beetroots:

Charred Beetroot Water:

Beetroot Centre:

Puff Pastry:

Blanched Greens:

Beet Bordelaise:

Mushroom Duxelle:

Date Roulade:

Glazed Greens Ball:


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  1. Preheat 1 oven to 200C and one oven to 250C.
  2. To prepare the Smoked Beetroots, place half of the large cherrywood chips in a 4 litre saucepan and place in the oven which is preheated to 250C for 15 minutes.
  3. Peel the beetroots for the Smoked Beetroot, removing and reserving all leaves.
  4. Separate the leaves into big and small sizes and reserve in two separate containers, covered with wet chux. Set aside in the fridge until required.
  5. Place beetroots in a small, folding steamer basket in preparation for smoking.
  6. Take the hot 4 litre saucepan out of the oven and, working quickly, sprinkle with 2 tablespoons of fine applewood smoking chips. Ignite with a blow torch and blow gently on the chips to extinguish any flames. When chips are smoking, quickly place the steamer basket of beetroot on top of the smoking chips, cover tightly with lid and set on the stovetop over low heat to smoke for 10 minutes.
  7. Remove the smoked beetroot from the saucepan. Reserve 250g of the smoked beetroots in a bowl for the Beetroot Bordelaise. Discard used smoking chips and reserve 4 litre smoking saucepan and smoking steamer basket for the Date Roulade.
  8. Run remaining smoked beetroots through a juicer then strain the juice through a fine sieve. Set juice aside until required.
  9. Set a pressure cooker to the browning setting to preheat.
  10. For the Charred Beetroot Water, place the beetroots and onions on a wire rack sitting on a baking tray, in preparation for charring.
  11. Use a blowtorch to char the surface of the prepared beetroots and onions until blackened on all sides.
  12. Place the charred beetroots and onions into a 4 litre saucepan, cover with 2 litres of water and bring to a gentle boil. Cook gently until reduced slightly, about 10 minutes.
  13. Strain the charred beetroots and onions, reserving the Charred Beetroot Water.
  14. For the Beetroot Centre, place butter and smoked beetroot juice in the pressure cooker. Place the large beetroot in the pressure cooker, add 1.1 litres of the Charred Beetroot Water, ensuring the large beetroot is ¾ covered. Secure the lid and set on high pressure for 60 minutes.
  15. Once cooked, remove the large beetroot from the pressure cooker and place onto a baking tray and into the blast chiller until cold, about 10 minutes. Once cold, set aside in fridge until required.
  16. For the Puff Pastry, place the flour and salt in a mound onto a clean bench. Add the cold butter and rub the flour and butter together with fingertips until just coming together, ensuring butter remains cold and large chunks are still visible.
  17. Make a well in the flour and butter mixture, add 1/3 of the water and begin to bring the flour mixture together. Continue to add water, 1/3 at a time, until the dough just comes together. Work quickly to ensure the butter doesn’t begin to melt and large lumps of butter are still visible.
  18. Once water is combined, flour the bench lightly and roll the dough into a rectangle about 25cm x 8cm. The butter should still be lumpy and streaky. Lightly dust the dough with flour. Fold the short ends into each other to meet in the middle. Then dust and roll the dough lightly, retaining it’s rectangular shape. Then fold the two short ends over again on to itself in a book fold. Repeat this process twice again, rolling and lightly dusting with flour after each fold. Wrap in cling wrap and place in fridge for 30 minutes. Keep in fridge until required.
  19. Meanwhile, in preparation for the Blanched Greens, place 1.5 litres of water and 1 tablespoon of fine salt in a 2 litre saucepan over high heat. Cover and bring to the boil.
  20. For the Beetroot Bordelaise, start by placing the gelatine leaves into a bowl of iced water to bloom.
  21. Heat a large stainless steel sauté pan on high. Add butter and swirl to melt and brown lightly. Roughly chop the reserved smoked beetroots and add to the butter. Add the carrots and shallots and sauté until caramelised.
  22. Add the tomato paste and continue to cook until heavily caramelised but not burning. Deglaze the pan with soy and red wine and reduce the heat to low. Add the honey and allow to simmer for 1 – 2 minutes. Add 500ml reserved Charred Beetroot Water and place on medium heat until reduced by ¾, about 20 minutes.
  23. Strain reduced liquid and measure out 175ml into a clean bowl. Remove the gelatine leaves from the water and squeeze out excess moisture. Add the bloomed gelatine leaves to the beetroot mixture and stir until gelatine has completely dissolved. Season with fine salt, to taste. Pass the mixture through a very fine sieve lined with muslin cloth, then transfer to a 2 litre saucepan and set aside on the bench until required.
  24. For the Blanched Greens, first line a baking tray with paper towel.
  25. Plunge the reserved large beetroot leaves into the salted, boiling water for 20 seconds. Remove with a slotted spoon and refresh in a bowl of iced water for 1 minute. Remove the leaves from the iced water and set aside on the tray lined with paper towel to allow excess water to drain completely. Reserve 2 of the large beetroot leaves for the Glazed Greens Ball.
  26. To begin the Mushroom Duxelle, remove stalks from the swiss brown mushrooms. Transfer mushrooms to a food processor and process until very finely minced.
  27. Heat a large, non-stick pan over high heat. Add the butter and swirl to melt. Allow the butter to brown lightly and then add the finely processed mushrooms. Turn the heat down to low, add white soy and cook the mushrooms until all the moisture has evaporated.
  28. When all moisture has evaporated, take off heat and set aside in the pan until required.
  29. Meanwhile, for the Date Roulade, bring 1.5 litres of water to a simmer in a 2 litre saucepan over high heat.
  30. Replace the used cherrywood smoking chips with the remaining half of fresh cherrywood chips in the reserved 4 litre smoking saucepan and place into the oven at 250C for 5 minutes.
  31. In a separate 2 litre saucepan, bring 100ml of water to the boil. Once boiling, remove from heat and add dashi and white miso paste and stir to dissolve. Set aside until required.
  32. Remove first saucepan with 1.5 litres of simmering water from heat. Add dates and allow to soften, about 4 minutes. Once soft, carefully peel away skin, then butterfly the date to remove the seed, keeping the flesh intact. Carefully lay the date flesh onto the reserved smoking steamer basket.
  33. Remove smoking saucepan from oven and sprinkle with 2 tablespoons of fine applewood smoking chips. Ignite with a blow torch and blow gently on the chips to extinguish any flames. Place the smoking steamer basket into the smoking saucepan and cover. Set over low heat and smoke for 8 minutes. Remove dates from smoking saucepan and set aside until required.
  34. Place a small, non-stick frypan on high heat and add 1 tablespoon of vegetable oil. Add shitakes, top side down, fry until golden then flip and fry on the other side until golden. Remove and place mushrooms into a bowl. Top with 2 tablespoons of the reserved miso dashi liquid. Gently toss shitakes in the miso dashi liquid to coat and set aside to marinate for 5 minutes.
  35. Meanwhile, use a piece of wet paper towel to wipe and dampen a clean bench, then lay a 50cm piece of cling wrap onto the bench. Smooth out then top with a second 50cm layer of cling wrap and smooth out flat on the bench.
  36. Place reserved, butterflied smoked dates onto cling wrap in a rectangle, 2 across and 4 down. Use a spatula to gently press dates together to form a solid sheet.
  37. Slice shiitakes through the mid section and place back into bowl of miso dashi liquid and toss gently to coat again.
  38. Remove sliced mushrooms and place onto a paper towel to drain.
  39. Lay shitake slices onto date rectangle, slightly overlapping each other to form a layer. Press down to flatten shitake layer onto date layer and season with fine salt.
  40. Pull edge of cling wrap up and begin to tightly roll date shitake layers into a roulade, using the cling wrap to help roll, as for a sushi roll. Use the cling wrap to tightly secure the roulade, and use a plastic bench scraper to tightly press roulade together along the seam. Pinch cling wrap at each end and twist to roll roulade tightly. Tie a knot on each end to secure and roll gently on the bench to form an even cylinder. Place the roulade into the blast chiller for 10 minutes to firm.
  41. Remove roulade from blast chiller and unwrap, set aside on a small round tray lined with baking paper on the bench.
  42. To assemble the Beet Wellington, line bench with 2 x 50cm pieces of cling wrap, and push out to flatten completely.
  43. Lay 4 blanched greens on to the cling wrap to form a rough square, slightly overlapping to form a solid layer.
  44. Add 2-3 tablespoons of the Mushroom Duxelle and spread over the blanched greens, flattening with an offset spatula to 2mm thick, until 1cm from the edge of the blanched greens layer.
  45. Place reserved Beetroot Centre into the middle of the Mushroom Duxelle layer. Fold the beetroot leaves up and around the large beetroot to encase fully.
  46. Use small amounts of the Mushroom Duxelle to cover any exposed areas of the large beetroot. Patch over any exposed Mushroom Duxelle with more blanched greens to cover completely, leaving no Mushroom Duxelle or Beetroot Centre exposed. Truss the parcel tightly in cling wrap to form a neat ball and set aside.
  47. Remove the pastry from the fridge and lightly flour a clean bench top. Roll out the pastry to 5-6mm thick and about 20cm x 20cm.
  48. Remove the cling wrap from the beetroot ball and carefully place the beetroot parcel in the centre of the pastry. Fold up the pastry from the bottom edge, to cover the beetroot ball. Continue to roll the ball up into the pastry until covered and the edge of the pastry meets the pastry sheet.
  49. Cut excess pastry away from the seam, leaving about 1cm of pastry to overlap. Press seam to seal.
  50. Press into the short edges of the pastry ball using the sides of your hands, to seal the pastry at the base and form a neat parcel. Cut excess pastry away from the sides and press seams to seal. Transfer the pastry ball to a paper lined baking tray and glaze with a little beaten egg.
  51. Transfer the Beet Wellington to the oven and bake at 200C until golden and cooked through, about 25 mins.
  52. Once cooked, remove from oven and set aside until required.
  53. For the Glazed Greens Ball, place the cream into a small saucepan and bring to the boil. Add the chiffonnade of greens, stir through and season to taste. Cook on low heat until the cream is reduced and the greens are glazed. Finish with lemon juice, to taste.
  54. Lay 1 layer of cling wrap onto the bench, about 50cm square and smooth to flatten. Lay out the 2 reserved Blanched Greens onto the cling wrap, making sure the leaves overlap slightly to form a layer.
  55. Place 1 tablespoon of the Glazed Greens mixture into the centre of the leaves. Carefully pull the blanched greens up and around the filling mixture into a teardrop shape and firmly pull together. Pinch the Blanched Greens together at the top and twist gently to seal. Pull the cling wrap up and around the parcel of greens and twist the top to compress the parcel and tightly form a ball. Set aside until required.
  56. To finish the Date Roulade, place a small frypan over medium heat. Add butter and heat until foaming. Place unwrapped roulade into frypan, seam side down, and reduce heat to low. Gently nappe with butter until a shiny glaze has formed on all sides of the roulade.
  57. Remove the roulade from the frypan and slice off the edge of the cylinder. Then carefully cut an even, 1cm thick slice, season and set aside for plating.
  58. To finish the Glazed Greens Ball, heat a small frypan over medium heat. Add the butter and water and bring to the boil. Add Glazed Greens Ball to frypan, seam side down and reduce heat to low. Nappe with the butter mixture in the pan to form a shiny glaze all over the ball. Remove from heat and set aside until required.
  59. To finish the Beet Wellington, slice off and discard the end of the pastry ball to expose the mid section. Cut a 2cm slice of wellington and season with salt flakes.
  60. Place slice of Beet Wellington onto the service plate, just off centre. Place the slice of Date Roulade to one side of the Wellington, leaving a gap between the two.
  61. Place the Glazed Greens Ball to the other side of the Wellington, again leaving a gap. Set plate aside on bench until needed for service.
  62. Pick purslane tips and micro red sorrel leaves and reserve in glass bowls covered with damp paper towel. Set aside in the fridge until required.
To finish the recipe and assemble:
  1. Place saucepan of Beetroot Bordelaise on to the stovetop over medium heat and warm to 60C. When sauce reaches temperature, transfer to the small copper pot, keeping warm until required for service.
  2. Place purslane tips on top of Date Roulade and place red vein sorrel leaves on top of the Glazed Greens Ball. Serve with sauce on the side.
  3. When at table, spoon 1 or 2 spoonsful of sauce into the middle of the plate to form a circle.
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