Title: Beet Green Souffle
Categories: Cheese Side Vegetable
Yield: 1 Souffle

3	tb	Parmesan cheese; grated
2	md	Beets; cooked and peeled
2	tb	Butter
2	tb	Flour
3/4	c	Chicken broth; hot
1	c	Beet greens; sauteed
1/2	c	Cheddar cheese; grated
3		Egg yolks
4		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 F. for 30 minutes, or until souffle is puffed and golden.

Ogden writes: "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."

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 6.

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