Beet Wellington

1 . Stage

Preheat oven to 425°. In a small bowl, combine ½ teaspoon salt with cumin. Arrange each beet on a piece of foil. Sprinkle beets all over with salt mixture and drizzle each beet with 1 teaspoon oil. Add one rosemary sprig to each foil package.  

2 . Stage

Wrap beets in foil and arrange evenly on a rimmed baking sheet. Roast beets until very tender when pierced with a knife, about 50 minutes to 1 hour. Remove from oven and carefully unwrap foil packets to release steam. Turn off oven and cool to room temperature.

3 . Stage

Add oil and melt butter in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden and liquid is evaporated, about 8 to 10 minutes. Add garlic. Cook, stirring until fragrant, 1 minute.

4 . Stage

Pour in wine and boil until mixture is dry, about 30 seconds more. Remove from heat and cool mushroom mixture to room temperature.

5 . Stage

In a medium bowl, combine goat cheese, cream cheese, cooked mushroom, parsley, and lemon zest. 

6 . Stage

Using your hands, press the mushroom mixture into an even layer around cooled beets. Roll cheese in walnuts, patting nuts onto beet-cheese ball with your fingers. Refrigerate.

7 . Stage

On a lightly floured surface, roll one sheet of pastry out to a 12-inch circle. Cut the sheet in half. Working with one half, brush edges with egg and then fold pastry around beet, trim excess pastry. Pinch to seal. Repeat with other half and another beet. Repeat whole procedure with second sheet of pastry and remaining two beets. 

8 . Stage

Place wrapped beets on a sheet tray and freeze, 1 hour.  Preheat the oven to 425°. 

9 . Stage

Brush frozen beet wellingtons with egg wash and use a knife to score tops as desired. Bake until pastry is golden and cooked through, about 30 minutes. Let cool slightly before serving.