Beet Wellington with balsamic reduction – Food & Home Magazine

Ingredients

• <h3>BEET WELLINGTON</h3>
• 6 large beetroot, peeled
• 500g button mushrooms, chopped
• 1 large onion, peeled, chopped
• 2 tbsp thyme leaves
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp extra virgin olive oil
• 300g baby spinach leaves, roughly chopped
• 400g frozen puff pastry (shop bought), defrosted
• 1 free range egg, beaten
• 1 tsp black sesame seeds (optional)
• <h3>BALSAMIC REDUCTION</h3>
• 1 cup balsamic vinegar
• 200g sugar