Beet Wellington w/ Maple Balsamic Reduction

Team: CHMS 2

Host School: Camels Hump Middle School

Age Group: Middle School


3# Mushrooms sliced

2 Shallots minced

1T butter unsalted

pinch nutmeg

3T Milk

Salt to taste

Pepper to taste

4# Beets whole cooked

2# Spinach cooked 

2 Puff Pastry Sheets 1/2 pan size

3 eggs scrambled

2c Balsamic vinegar

1T Maple Syrup


Preparation Instructions

Make duxcelle by cooking mushroom, shallots, garlic in butter until almost dry then add milk, nutmeg, salt & pepper. Then pulse in a food processor until a mealy texture.  Put thrawed puff on a cookie sheet, then put a 1/20f the duxcelle on 2/3 of   it, leaving a 1/2" border around 3 sides. Top the duxcelle with a layer of spinach. Then place beets in row down the lenght of puff pastry. Then roll and pinch the seam. Seam side down, egg wash and bake for 20 minutes. To make sauce reduce balsamic and maple syrup by 1/2 and put in a squeeze bottle. drizzle sauce on the plate then put on a slice of the beet wellington.