Beetroot and pumpkin Wellingtons with kale pesto

Bring some gum into your Christmas dinner with these delicious Beetroot Pumpkin Wellingtons with Kale Pesto. Treat yourself to a stress-free feast by preparing these vegan delights in advance. Not only will they satisfy the taste buds of plant-based eaters, but the meat lovers at your table will be delighted too!

Ingredients

  • 1 red onion, cut into 8 wedges
  • 250g raw beetroot, peeled and cut into small pieces
  • ½ butternut squash, peeled and cut into small pieces
  • 4 thick cloves of garlic, unpeeled
  • 6 tbsp olive oil
  • 1 tablespoon picked thyme leaves, plus some left over for sprinkling
  • 1 tablespoon sumac, plus extra for sprinkling
  • 250g bag of ready-to-eat Puy lentils
  • 180g pack of whole cooked chestnuts, coarsely chopped
  • 100g kale
  • ½ lemon, juiced
  • 2 x 320g packs of ready-rolled puff pastry, suitable for vegans (we used Jus-Rol)
  • 2 tbsp almond milk

Preparation steps

  1. Preheat the oven to 190°C/170°C fan/gas 5.
  2. Mix the onion, beetroot, pumpkin and garlic in a roasting pan with 2 tablespoons of olive oil, the thyme leaves, sumac and some spices.
  3. Roast for 45 minutes, until the vegetables are tender but still hold their shape.
  4. Stir in the lentils and half of the chestnuts.
  5. Squeeze the garlic cloves out of their skins, reserving half and pressing the other two into the lentil mixture.
  6. Allow to cool completely.
  7. Bring a large pot of salted water to the boil and add the kale.
  8. Cook for 1 minute until wilted, then drain and cool under cold water.
  9. Squeeze all the water out of the kale.
  10. Place the kale in the small bowl of a food processor.
  11. Add the reserved garlic cloves, chestnuts, lemon juice, olive oil and some spices.
  12. Puree into a thick pesto and season to taste.
  13. Roll out the puff pastry on a lightly floured work surface.
  14. Cut each sheet into three pieces widthwise.
  15. Spread a third of the kale pesto on one half of the dough rectangles.
  16. Divide the roasted vegetables and lentils among the dough rectangles.
  17. Pile the mixture on top of the pesto, leaving one side free to make it easier to roll.
  18. Brush all edges with half of the milk.
  19. Fold the ends of the dough over and gently roll the dough lengthwise to completely enclose the filling into a roll.
  20. Place on a baking tray lined with baking paper and chill for at least 1 hour or cover with cling film and leave overnight.
  21. If freezing, cover and freeze on a parchment-lined baking sheet for up to 3 months.
  22. To bake chilled, preheat the oven to 190°C/170°C fan/gas mark 3 and line a baking tray with baking paper.
  23. Brush the top of each wellington with a little milk and sprinkle with some sumac.
  24. Bake for 30 minutes if chilled or 45 minutes if frozen, until crisp and golden brown.
  25. Sprinkle with additional thyme and a little sea salt and serve.

Nutritional Information

.

Beetroot and pumpkin Wellingtons with kale pesto

Beetroot and pumpkin Wellingtons with kale pesto

Ingredients

  • 1 red onion, cut into 8 wedges
  • 250g raw beetroot, peeled and cut into small pieces
  • ½ butternut squash, peeled and cut into small pieces
  • 4 thick cloves of garlic, unpeeled
  • 6 tbsp olive oil
  • 1 tablespoon picked thyme leaves, plus some left over for sprinkling
  • 1 tablespoon sumac, plus extra for sprinkling
  • 250g bag of ready-to-eat Puy lentils
  • 180g pack of whole cooked chestnuts, coarsely chopped
  • 100g kale
  • ½ lemon, juiced
  • 2 x 320g packs of ready-rolled puff pastry, suitable for vegans (we used Jus-Rol)
  • 2 tbsp almond milk

Equipment and tools

  • Knife
  • peeler
  • dulcimer
  • sheet
  • Garlic press
  • Pastry brush

Allergen information

This recipe may contain nuts. Please check the packaging of all ingredients for allergen information.

Storage and leftovers

Store leftover rubber boots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10-15 minutes or until heated through.

Health Benefits of Beetroot and Pumpkin Wellingtons with Kale Pesto

Beetroot and pumpkin Wellingtons with kale pesto not only make for a delicious and flavorful meal, but also provide several health benefits. From the powerful, antioxidant-packed beets to the nutrient-packed kale, this recipe is a powerhouse of deliciousness. Let’s take a closer look at the health benefits provided by the main ingredients of this delicious dish.

1. Beetroot

Beets are a bright red root vegetable known for their sweet and earthy flavor. It is rich in essential nutrients and offers numerous health benefits:

  • Antioxidant power: Beetroot is a powerful source of antioxidants, including betalains, which help protect cells from harmful free radicals.
  • Low blood pressure: Several studies suggest that beetroot may help lower blood pressure due to its high nitrate content, which helps relax and dilate blood vessels.
  • Improved athletic performance: The nitrate content in beetroot has been found to boost exercise performance by improving oxygen utilization, increasing endurance and reducing fatigue.
  • Improved Digestion: Beetroot is rich in fiber, which aids digestion and promotes a healthy digestive system.

2. Butternut squash

Butternut squash is not only delicious with its sweet and nutty taste, but it also comes with various health benefits:

  • Rich in antioxidants: Butternut squash is rich in antioxidants like beta-carotene and vitamin C, which contribute to its bright orange color and protect the body from cell damage.
  • Heart health: The presence of fiber, potassium and vitamin C in butternut squash supports heart health by regulating blood pressure and reducing the risk of heart disease.
  • Immune system support: The high vitamin C content in butternut squash helps strengthen the immune system and ward off illness and infection.
  • Weight management: Butternut squash is low in calories and high in fiber, making it an excellent addition to a weight management diet. The fiber helps you feel full and satisfied for longer.

3. Kale

Often hailed as a superfood, kale is a leafy green vegetable that adds a nutrient-dense punch to the Beetroot & Squash Wellington recipe:

  • Nutrient powerhouse: Kale is rich in vitamins A, C and K, as well as minerals such as calcium and manganese. It also contains small amounts of omega-3 fatty acids.
  • Anticancer potential: Kale belongs to the cruciferous family and is known for its anti-cancer properties. Its high content of glucosinolates may help reduce the risk of certain types of cancer.
  • Bone health: Thanks to its vitamin K content, kale promotes healthy bones and helps prevent osteoporosis.
  • Anti-inflammatory: The antioxidants and phytonutrients in kale have anti-inflammatory properties that may help protect against chronic inflammation and related diseases.

The combination of these nutrient-rich ingredients in the Beetroot & Squash Wellingtons with kale pesto offers a culinary delight that not only satisfies your taste buds, but also contributes to your overall well-being. Enjoy the health benefits and flavors this recipe has to offer!

You might also like