Mini Beet Wellingtons

Directions

1. 1
   Preheat the oven to 400° F. In a large bowl, toss the peeled beets with the melted butter. Season each beet with salt and pepper, then wrap in foil. Transfer to a baking sheet and then to the oven. Roast the beets until just barely fork tender, 40-45 minutes.
2. 2
   Unwrap the beets and let cool completely. Raise the oven temperature to 425° F, and line a baking sheet with parchment paper.
3. 3
   In a medium bowl, stir the goat cheese, gorgonzola, and chives to combine. Divide the cheese mixture into 4 even portions, and use your hands to press the mixture in an even layer around each beet.
4. 4
   Roll each cheese-coated beet in the finely chopped nuts. Refrigerate the beets while you prepare the pastry.
5. 5
   On a lightly floured surface, roll out each piece the puff pastry to 1/4-inch thick. Once the dough is rolled out, cut it into 4 large circles, large enough to fully wrap the beets in pastry.
6. 6
   Working with one beet at a time, wrap the beet in pastry, using a small amount of egg wash to seal the pastry together at the base. Use scissors to trim away and discard any excess dough.
7. 7
   Transfer the wrapped beet to the prepared baking sheet, and repeat with the remaining beets and pastry.
8. 8
   If desired, you can score the top of the pastry with a paring knife to create a decorative pattern. For a sharper look, egg wash the pastry before you score it - the score marks will be paler than the surface of the pastry and the pattern will be very clear! For a more even look, score the pastry after scoring it - the pattern will be more subtle and the pastry will be evenly golden brown. Use the tip of a sharp paring knife to barely score the surface of the dough without cutting fully through it - create any design you like!
9. 9
   Transfer to the oven and bake until the pastry is golden brown and fully baked through, and the beets are very tender when pierced, 25-30 minutes. Let rest for 5-10 minutes before slicing and serving.