Beet Green Souffle -

2 md Beets; cooked and peeled

2 tb Butter

2 tb Flour

3/4 c Chicken broth; hot

1 c Beet greens; sauteed

1/2 c Cheddar cheese; grated

3 Egg yolks

4 Egg whites

1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the souffle dish with them. In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightly thickened, then transfer to a larger bowl. Coarsely chop beet greens and add to the sauce along with Cheddar cheese. In a separate bowl, beat egg yolks; blend them with beet green mixture. Beat egg whites until they form peaks. Fold into bowl with other ingredients; blend well. Transfer all to buttered souffle dish. Sprinkle with Parmesan cheese. Bake at

350 F. for 30 minutes, or until souffle is puffed and golden. Ogden writes: "This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout." Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol.

8, No.

1. Spring/Summer

1991. Pg.