|1||tablespoon||olive oil, extra-virgin|
|1 1/4||cups||milk, low-fat|
|1/4||teaspoon||sage||dried, or 1 tablespoon fresh*|
|1/2||cup||goat (chevre) cheese||crumbled*|
|1/4||teaspoon||cream of tartar||*|
Roast and cool the beets in advance. Trim the tail and top of the beets. Season the beets still in their skins (salt, pepper and olive oil) and roast until tender (about 1 hour or so).
Cool, peel while warm, slipping skins off under running water and slice about 1/2 inch thick (1 cm or so).
Preheat oven to 375°F.
Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
Line the bottom with the sliced beets.
Melt butter and oil in a large saucepan over medium-high heat.
Whisk in flour and cook, whisking, for 1 minute.
Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel.
Add milk, mustard, sage and salt and cook, whisking constantly, until thickened, 1 to 2 minutes.
Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined.
Transfer to a large bowl.
Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
Add cream of tartar and continue beating until stiff peaks form.
Using a rubber spatula, gently fold half of the whipped whites into the milk mixture.
Gently fold in the remaining egg whites just until no white streaks remain.
Transfer to the prepared ramekins or soufflé dish.
Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish.
First published: 2011-09-02 last updated: 2012-10-14
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles