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Beet & Carrot Wellington with Herbed Ricotta

Yields4 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

This plant-forward Wellington layers roasted beets and carrots over a creamy, savory base of herbed ricotta, all wrapped in a golden puff pastry shell. With hints of garlic, lemon, and fresh herbs, it’s hearty yet refined—a beautiful alternative to meat-based centerpieces.

Beet & Carrot Wellington with Herbed Ricotta

For the Roasted Vegetables
 2 medium beets, peeled and cut into thin wedges or batons
 2 large carrots, peeled and cut into thin sticks
 2 olive oil
 Salt & pepper, to taste
 ½ tsp fresh thyme leaves (or ¼ tsp dried)
For the Herbed Ricotta Filling
 1 cup ricotta cheese
 1 clove garlic, minced
 Zest of ½ lemon
 1 tbsp chopped parsley
 1 tsp chopped chives (or scallions)
 Salt & pepper, to taste
 Optional: pinch of chili flakes or nutmeg
For Assembly
 1 sheet puff pastry, thawed
 1 egg, beaten (for egg wash)
 Optional: sesame seeds or poppy seeds for topping
Roast the Vegetables
1

  1. Preheat oven to 400°F (200°C).

  2. Toss beets and carrots with olive oil, thyme, salt, and pepper.

  3. Spread on a baking sheet and roast for 20–25 minutes, until just tender.
    Let cool to room temperature.

Mix Herbed Ricotta
2

  1. In a small bowl, combine:

    • Ricotta, garlic, lemon zest, parsley, chives, salt, and pepper.

  2. Stir until smooth and well mixed. Taste and adjust seasoning.

Roll Out Puff Pastry
3

  1. On a lightly floured surface, roll out the puff pastry into a 10x12-inch rectangle.

  2. Transfer to a parchment-lined baking sheet.

Assemble the Wellington
4

  1. Spread the herbed ricotta down the center third of the pastry, leaving a 1-inch border.

  2. Arrange the roasted beets and carrots over the cheese in a neat row.

  3. Fold the sides of the pastry over the filling, overlapping slightly. Seal edges and ends.

  4. Flip the Wellington seam-side down (carefully!) and tuck under the ends.

Bake
5

  1. Brush the top with egg wash.

  2. Optional: sprinkle with seeds for texture and flair.

  3. Cut 3 small slits in the top to allow steam to escape.

  4. Bake for 25–30 minutes, or until golden brown and crisp.

Cool & Serve
6

  1. Let the Wellington rest for 5–10 minutes before slicing.

  2. Serve warm with a side of greens or a drizzle of lemony yogurt or herb sauce.

Tips for Success
7

  • Use pre-roasted beets (vacuum-sealed, not pickled) to save time.

  • Let the roasted veggies cool completely before wrapping to prevent soggy pastry.

  • You can make ahead and refrigerate the assembled Wellington, unbaked, for up to 6 hours.

Variations
8

  • Add sautéed spinach or mushrooms between the ricotta and veggies.

  • Use vegan ricotta and plant-based puff pastry for a dairy-free version.

  • For extra depth, spread a thin layer of caramelized onions under the ricotta.

Suggested Pairings
9

  • Serve with: Arugula salad, lemony yogurt sauce, or red wine reduction

  • Drink with: Pinot noir, dry cider, or a floral white wine

  • Perfect for: Holidays, vegetarian dinner parties, special occasions

Nutrition Facts

4 servings

Serving size