17 Jun 2009
|Beets||2 Cup (32 tbs), steamed and grated|
|Beet tops||1⁄2 Cup (8 tbs), steamed and minced|
|Beet juice||1 Cup (16 tbs)|
|Whole wheat flour||3 Tablespoon|
|Nutritional yeast||3 Tablespoon|
|Milk powder||1⁄2 Cup (8 tbs)|
|Essence of sweet herbs||1 Teaspoon|
|Eggs||4 Small, separated|
Blend all ingredients except egg whites in blender until smooth.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled individual custard cups.
Bake at 375Â° F. for about 30 minutes, until souffle is firm.
Beet Souffle Recipe