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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

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4.1025
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 198 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 2.4 g12.1%

Trans Fat 0 g

Cholesterol 110.9 mg37%

Sodium 149.9 mg6.2%

Total Carbohydrates 18 g6%

Dietary Fiber 3.5 g14.2%

Sugars 8.7 g

Protein 7 g14.6%

Vitamin A 28.9% Vitamin C 15.7%

Calcium 8.4% Iron 13%

*Based on a 2000 Calorie diet

1 Comment

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