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Beet Bottomed Goat Cheese Soufflé


Saved in 3 recipe boxes and 1 cookbook
Beet Bottomed Goat Cheese Soufflé Beet Bottomed Goat Cheese Soufflé Beet Bottomed Goat Cheese Soufflé

Fluffy and light the roasted beets add beautiful color rising from the bottom.

Yield

5

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free
 

Ingredients

½ pound beets
oven roasted
1 tablespoon butter
1 tablespoon olive oil, extra-virgin
2 tablespoons flour, all-purpose
cups milk, low-fat
1 teaspoon dijon mustard
¼ teaspoon sage
dried, or 1 tablespoon fresh
*
¼ teaspoon salt
½ cup goat (chevre) cheese
crumbled
*
3 large eggs
separated
2 large egg whites
¼ teaspoon cream of tartar
*
* not incl. in nutrient facts

Directions

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 ½ inch thick (1 cm or so).

Preheat oven to 375°F.

Coat four 10-ounce ramekins (or a 2 to 2½-quart soufflé dish) with cooking spray and place them on a baking sheet.

Line the bottom with the sliced beets.

Set aside.

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.

Serve immediately.

First published: last updated: 2015-06-14

5 stars - based on 3 ratings, best: 5, worst: 0, reviews: 1

Reviews

almost 4 years

A near perfect combination of flavors. Light and fluffy, gentle hint of rich goat cheese throughout with wonderful colour from the sweet roasted beets on the bottom.

Comments

lynn in ma
Leicester, MA, United States
 27 days ago

This looks and sounds absolutely wonderful, Sean!

Thanks Lynn! This recipe is a keeper for sure. Earthy sweet beets and the slight bite of goat cheese are a perfect pairing.

sean
GTA, Ontario, Canada
 26 days ago

 

Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 15552% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 282mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 18g
Vitamin A 8% Vitamin C 3%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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