🍽️ Roasted Beetroot in Herb-Butter Pastry with Creamy Mushroom Sauce

Name: Roasted Beetroot in Herb-Butter Pastry with Creamy Mushroom Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: Beetroot, pre-cooked 8 pcs.; Mint, fresh 30 g; Parsley, fresh 40 g; Soy yogurt 2 tbsp; Salt pinch; Pepper, black ground pinch; Puff pastry 1 pcs.; Cremini mushrooms, brown 700 g; Oil 2 tbsp; Wheat flour, Type 405 2 tbsp; Soy sauce 3 tbsp; Oat drink Barista 400 ml; Vegan fresh spread, herbs 75 g

538 kcal · 30 min · 4 servings

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Ingredients

Beetroot, pre-cooked 8 pcs.
Mint, fresh 30 g
Parsley, fresh 40 g
Soy yogurt 2 tbsp
Salt pinch
Pepper, black ground pinch
Puff pastry 1 pcs.
Cremini mushrooms, brown 700 g
Oil 2 tbsp
Wheat flour, Type 405 2 tbsp
Soy sauce 3 tbsp
Oat drink Barista 400 ml
Vegan fresh spread, herbs 75 g

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Let the beetroot drain in a sieve.
3. Pat the beetroot dry with a kitchen towel.
4. Wash the mint and shake it dry.
5. Pluck the mint leaves from the stems.
6. Wash the parsley and shake it dry.
7. Finely chop the mint and the parsley.
8. Mix the chopped herbs with the soy yogurt in a bowl.
9. Season the herb mixture with salt and pepper.
10. Add the beetroot to the herb mixture.
11. Thoroughly mix the beetroot with the herb paste.
12. Roll out the puff pastry.
13. Cut the puff pastry into eight equal squares.
14. Place a piece of beetroot in the center of a square.
15. Spread the remaining herb paste over the beetroot.
16. Press the herb paste down slightly.
17. Fold the puff pastry around the beetroot.
18. Seal the top of the puff pastry completely.
19. Place the wrapped beetroot on a baking sheet lined with baking paper.
20. Bake the beetroot in the oven for about 45 minutes until golden yellow.
21. Clean the mushrooms if necessary with a kitchen towel.
22. Quarter the mushrooms.
23. Heat oil in a pot over medium heat.
24. Fry the mushrooms in the oil for about 10 minutes.
25. Dust the mushrooms with flour.
26. Stir the flour thoroughly with the mushrooms.
27. Deglaze the pan with soy sauce.
28. Deglaze the pan with Barista oat drink.
29. Stir the mixture thoroughly until a creamy sauce forms.
30. Remove the pot from the heat source.
31. Stir the vegan herb spread into the sauce.
32. Season the mushroom sauce with salt and pepper.
33. Carefully remove the beetroot from the oven.
34. Distribute the beetroot onto plates.
35. Serve the beetroot with the mushroom sauce.

Nutrition per serving

kcal: 538
Protein: 13 g · Fett/Fat: 28 g · Carbs: 58 g