You are here

Beet Souffle

Fresh.n.Natural's picture
Ingredients
  Beets 2 Cup (32 tbs), steamed and grated
  Beet tops 1⁄2 Cup (8 tbs), steamed and minced
  Beet juice 1 Cup (16 tbs)
  Oil 3 Tablespoon
  Whole wheat flour 3 Tablespoon
  Nutritional yeast 3 Tablespoon
  Milk powder 1⁄2 Cup (8 tbs)
  Tarragon 1⁄4 Teaspoon
  Essence of sweet herbs 1 Teaspoon
  Eggs 4 Small, separated
Directions

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 375° F. for about 30 minutes, until souffle is firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
6

Rate It

Your rating: None
4.1025
Average: 4.1 (20 votes)

1 Comment

perry c.'s picture
this sounds good. I'll try it this week.