Beetroot Wellington (Vegetarian) Recipe | Booths Supermarket

Ingredients

• 2 large purple beetroot
• 2 large golden beetroot
• 1 sheet puff pastry
• 1 handful spinach
• 2 garlic cloves
• 1 sprig thyme
• 1 egg and a splash of milk for egg wash
• 130g sourdough bread
• 2 eggs
• 50ml vegetable stock
• 25g pistachios
• 55g Lancashire cheese, broken into pieces
• 75g figs, chopped
• Pinch salt
• 1ltr water
• 150ml white wine vinegar
• 125g honey
• 1tsp chinese 5 spice
• 50ml olive oil
• 1 small shallot, sliced
• 1tsp salt
• 1 large sprig thyme
• 1 bay leaf
• 1 clove garlic, crushed