Beet Green Souffle

• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 2 medium beets cooked and peeled
• 2 tablespoons butter
• 2 tablespoons flour, all-purpose
• 3/4 cup chicken broth hot
• 1 cup beet greens sauteed
• 1/2 cup cheddar cheese grated
• 3 each egg yolks
• 4 each egg whites

1. Butter a 1 qt.
2. souffle dish; sprinkle with Parmesan cheese.
3. Slice the cooked beets and line the bottom of the souffle dish with them.
4. 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.
5. Coarsely chop beet greens and add to the sauce along with Cheddar cheese.
6. In a separate bowl, beat egg yolks; blend them with beet green mixture.
7. Beat egg whites until they form peaks.
8. Fold into bowl with other ingredients; blend well.
9. Transfer all to buttered souffle dish.
10. Sprinkle with Parmesan cheese.
11. Bake at 350F (180C).
12. for 30 minutes, or until souffle is puffed and golden.

parmesan, butter, flour, chicken broth hot, cheddar cheese, egg yolks, egg whites

Taken from recipeland.com/recipe/v/beet-green-souffle-5074 (may not work)