Ingredients Jump to Instructions ↓

  1. 3 tb Parmesan cheese; grated

  2. 2 md Beets; cooked and peeled

  3. 2 tb Butter

  4. 2 tb Flour

  5. 3/4 c Chicken broth; hot

  6. 1 c Beet greens; sauteed

  7. 1/2 c Cheddar cheese; grated

  8. 3 Egg yolks

  9. 4 Egg whites

  10. 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

  11. 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.

  12. 8, No.

  13. 1. Spring/Summer

  14. 1991. Pg.


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