Beet Green Souffle

1. 1

   Butter a 1 qt.

2. 2

   souffle dish; sprinkle with Parmesan cheese.

3. 3

   Slice the cooked beets and line the bottom of the souffle dish with them.

4. 4

   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.

5. 5

   Coarsely chop beet greens and add to the sauce along with Cheddar cheese.

6. 6

   In a separate bowl, beat egg yolks; blend them with beet green mixture.

7. 7

   Beat egg whites until they form peaks.

8. 8

   Fold into bowl with other ingredients; blend well.

9. 9

   Transfer all to buttered souffle dish.

10. 10

    Sprinkle with Parmesan cheese.

11. 11

    Bake at 350F (180C).

12. 12

    for 30 minutes, or until souffle is puffed and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.