Enjoy Meatless Monday With A Vegetarian Beet Wellingtonbr Bookmark Recipe: br Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.br br ******************************************************br br If you want to enjoy a classic dish, but are looking to lighten your meat consumption, then this scrumptious recipe is the one for you!br br You'll Need:br br - 4 medium beetsbr - olive oilbr br For the spinach bed:br br - 2 shallotsbr - 1 garlic clovebr - 1 lb spinachbr - 3 tbsp chopped walnutsbr - salt & pepper to tastebr br For the mushroom mix:br br - 3 shallotsbr - 2 garlic clovesbr - 28 oz mushroomsbr - 3 fl oz white winebr - salt & pepper to tastebr br Extra:br br - puff pastry sheet (about 4 x 10 inch)br - 1 eggbr - black sesame seedsbr br Here's How:br br 1. Peel four beets and place them on a sheet pan lined with parchment paper. Brush the beets with olive oil, season with salt, and bake at 400°F for 1 hour.br br Tip: It helps to wear gloves when handling the beets so they don't stain your hands. Also, don't turn the oven off when you're done, because you will use it again later.br br 2.Lightly toast the walnuts, remove them from the pan, let them cool, and finely chop them. Fry the chopped shallots and garlic in oil until caramelized. Add the spinach and season everything with salt and pepper. Finally, stir the chopped walnuts into the mix.br br 3. Cut 3 more shallots, 2 more garlic cloves, and the mushrooms into small cubes. Caramelize the shallots and then add the garlic and mushrooms. Roast everything until the water from the mushrooms has evaporated. Stir in the white wine and season with salt and pepper.br br 4. Place a rectangular piece of puff pastry in front of you on a cutting board. Spoon the spinach bed down one side of the dough, about 2 inches in from the edge and place the cooked beets on top. Then add the mushroom mix.br br 5. Fold the dough over, and press and seal the edges. Lightly run a knife over the dough, brush with an egg wash, sprinkle black sesame seeds on top, and bake for another 60 minutes at 400°F.