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Beet Green Souffle

Beet Green Souffle

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.













Trans-fat Free, Low Carb


3 tablespoons Parmesan cheese
2 medium beets
cooked and peeled
2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup chicken broth
1 cup beet greens
½ cup cheddar cheese
3 each egg yolks
4 each egg whites


Butter a 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℉ (180℃). for 30 minutes, or until souffle is puffed and golden.


* not incl. in nutrient facts



almost 8 years

This turned out perfect. Moist and very light and fluffy, nice cheese flavor throughout. We used some local sugar beets with rings so it didn't develop as much color as regular beets would but they were really sweet. We'll have to make it again with store bought bright colored beets and take another photo.

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 30571% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 500mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 26g
Vitamin A 13% Vitamin C 0%
Calcium 29% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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