Thanksgiving Beet Wellington | Cooking With Jade Store

Thanksgiving Beet Wellington

< 1 minute

(Cooking Time: 20 minutes \ Preparation Time: 40 minutes \ Servings: 3-4)

Thanksgiving Beet Wellington

NUTRITIONAL FACTS: Calories 370g / Fats 14g / Cholesterol 10mg / Total Carbohydrate 8g / Protein 10g



  • 1 pound of cooked beets
  • 1 pound of Puff pastry, rectangular
  • 2 handfuls baby spinach
  • 1 cup of heavy cream
  • 2 red onions
  • 1 garlic clove
  • 4 tbsp tablespoons olive oil
  • 1 egg yolk
  • 2 tbsp of sesame seeds
  • 2 tbsp pumpkin seeds
  • 1 pinch of salt
  • 1 pinch of ground black pepper
Thanksgiving Beet Wellington


  • Peel then chop the onions and garlic with the washed and drained spinach leaves.
  • Brown the onion and the garlic in a pan with the oil for 6-8 minutes over medium heat. Peel the beets.
  • Mix the cream in a bowl with 2 tablespoons of olive oil, salt and pepper.
  • Unroll the dough with its paper and place everything on a baking sheet.
  • Spread the cream vertically on the right half of the dough. Add the spinach and lay the beets.
  • Fold the dough over to enclose the beets.
  • Seal the edges well and brush with beaten egg. Sprinkle with sesame and pumpkin seeds and bake for 30 minutes.
  • Serve and enjoy your beet Wellington
Thanksgiving Beet Wellington

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here. 

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