Roasted Beet Wellington

Spice-roasted beets and seasoned kale are nestled in a flaky whole-wheat pastry alongside creamy 
goat cheese for this healthy take 
on beef Wellington.

Photo: Darren Kemper

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Prep Time
40 min
Cook Time
80 min
120 min


  • 12 oz 
red or golden 
beets (2 to 3)
  • ¼ cup 
olive oil
  • 1 tsp 
each fennel seeds and black peppercorns
  • 1 3-inch 
sprig fresh rosemary 
+ 1 tsp finely chopped fresh rosemary, divided
  • ½ tsp 
sea salt, divided
  • 1 
large leek, white and 
light green parts only, halved lengthwise and thinly sliced
  • 4½ cups 
packed chopped stemmed Tuscan or lacinato kale
  • 3 
cloves garlic, minced
  • ¼ tsp 
ground black pepper
  • 6 oz soft goat cheese
  • 4 
sheets whole-wheat 
phyllo pastry
  • 1 tsp 
poppy seeds


  1. Preheat oven to 400°F. In a small baking dish, toss together beets, oil, fennel seeds, peppercorns, rosemary sprig and ¼ tsp salt. Cover dish tightly with foil; bake until a paring knife slides easily into center of beets, 45 to 60 minutes.
  2. Using tongs, transfer beets to a cutting board. Strain remaining oil mixture and reserve. Let beets cool enough to handle; slide off and discard skins. Cut beets into bite-size chunks; set aside.
  3. In a large skillet, heat 2 tsp reserved oil mixture on medium. Add leek and sauté, stirring frequently, until tender, about 3 minutes. Add kale, garlic, ground black pepper, chopped rosemary and remaining ¼ tsp salt and cook, tossing constantly with tongs, until kale is wilted and garlic is fragrant, 1 to 2 minutes. Add 2 tbsp water; cover and cook, stirring occasionally, until kale is tender, about 2 minutes. Transfer to a large bowl and let cool for 10 minutes. Add beets and goat cheese and lightly mix.
  4. Place 1 sheet phyllo on a work surface with long end facing you; keep remaining phyllo covered with a clean tea towel to prevent drying out. Brush 1 tsp remaining oil mixture over surface of phyllo. Arrange one-quarter of beet and kale mixture on bottom corner of phyllo, leaving a border around edges. Fold over diagonally into a triangular shape, repeating until you reach close to the end of the phyllo. Fold over remaining edge, pushing corners of triangles slightly inward. (TIP: Fold tightly, but gently, so that edges of pastry aren’t loose around filling.)
  5. Arrange, seam side down, on a rimmed baking sheet. Brush lightly with some of the remaining oil mixture; sprinkle with ¼ tsp poppy seeds. Repeat with remaining phyllo, oil mixture, beet-kale mixture and poppy seeds.
  6. Bake until golden brown, about 25 minutes.

Nutrition Information

  • Serving Size 1 triangle
  • Calories 391
  • Carbohydrate Content 33 g
  • Cholesterol Content 20 mg
  • Fat Content 23.5 g
  • Fiber Content 5 g
  • Protein Content 14 g
  • Saturated Fat Content 8 g
  • Sodium Content 619 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g