Ingredients

4 large beets ( 1 3/4 lb. total), trimmed and peeled

Kosher salt

Freshly ground black pepper

1/2 tsp. ground cumin

4 tsp. extra-virgin olive oil

4 small sprigs rosemary

2 tbsp. extra-virgin olive oil

1 lb. cremini mushrooms, finely chopped

3 garlic cloves, minced 

1/4 c. dry white wine, such as pinot grigio

2 c. finely chopped walnuts

1/4 c. chopped fresh parsley leaves 

1/2 tsp. lemon zest

4 oz. goat cheese, softened

4 c. cream cheese, softened

2 sheets (1.1 lb) puff pastry

Preparation

Step 1Preheat 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.  Step 2Wrap 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.

Step 1Add 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.Step 2Pour in wine and boil until mixture is dry, about 30 seconds more. Remove from heat and cool mushroom mixture to room temperature.Step 3In a medium bowl, combine goat cheese, cream cheese, cooked mushroom, parsley, and lemon zest.

Step 1Using 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.Step 2On 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. Step 3Place wrapped beets on a sheet tray and freeze, 1 hour.  Preheat the oven to 425°. Step 4Brush 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.