Fall in the Bay area means an abundance of beets at the farmers markets. Recently, we found some softball-sized specimens at the Ferry Building that we roasted off for a salad. Afterwards, we had three large roasted beets left over and wanted to use them in a way that was different. We started with the idea of mashing and eventually came up with the idea to put them in a soufflé.
Soufflés have a reputation of being impossible to make but with a deliberate and careful approach, aren’t that hard. Ours produced a hot pink batter that baked off to a beautiful vermillion. The earthiness of the beets really paired beautifully with goat cheese and the parmesan topping produced a satisfying crunchy crust. To finish, we mixed some horseradish with crème fraiche to serve on top.
3 large roasted beets
3 tablespoons butter plus more as needed
3-4 tablespoons breadcrumbs
3 large beets
1 leek, ½” slices
3 cloves garlic, minced
4 oz plain goat cheese
3 oz grated parmesan
3 tablespoons flour
1.5 cups heavy cream
5 eggs, separated
Olive oil as needed
Salt and pepper as needed
½ cup crème fraiche
3 tablespoons horseradish
1) Preheat oven to 375.
2) Butter inside of 3-quart straight sided baking dish and then coat with breadcrumbs.
3) Sautee leeks and garlic in olive oil until fragrant and beginning to brown.
4) Pulse leeks, garlic and beets in food processor until a loose paste forms.
5) In the same pan as you cooked the leeks, melt butter and then whisk in flour until a paste forms and turns a pale blonde color. Lower heat and add cream and whisk until it thickens. Whisk in goat cheese in pieces until fully incorporated.
6) Remove from heat and then whisk in yolks, one at a time.
7) Gently fold beet mixture and cream mixture together in a large bowl. Taste and adjust for seasoning.
8) Beat egg whites to stiff peaks.
9) Working in batches, gently fold egg whites into beet mixture. Try to get as uniform as possible.
10) Pour mixture into baking dish while trying to not deflate the whipped mixture.
11) Bake for 35-40 minutes until top is golden and body is firm.
12) Meanwhile, mix creme fraiche and horseradish together with some salt and pepper. Let sit for 5-10 minutes before serving with sauce.
Soufflés have a reputation of being impossible to make but with a deliberate and careful approach, aren’t that hard. Ours produced a hot pink batter that baked off to a beautiful vermillion. The earthiness of the beets really paired beautifully with goat cheese and the parmesan topping produced a satisfying crunchy crust. To finish, we mixed some horseradish with crème fraiche to serve on top.
3 large roasted beets
3 tablespoons butter plus more as needed
3-4 tablespoons breadcrumbs
3 large beets
1 leek, ½” slices
3 cloves garlic, minced
4 oz plain goat cheese
3 oz grated parmesan
3 tablespoons flour
1.5 cups heavy cream
5 eggs, separated
Olive oil as needed
Salt and pepper as needed
½ cup crème fraiche
3 tablespoons horseradish
1) Preheat oven to 375.
2) Butter inside of 3-quart straight sided baking dish and then coat with breadcrumbs.
3) Sautee leeks and garlic in olive oil until fragrant and beginning to brown.
4) Pulse leeks, garlic and beets in food processor until a loose paste forms.
5) In the same pan as you cooked the leeks, melt butter and then whisk in flour until a paste forms and turns a pale blonde color. Lower heat and add cream and whisk until it thickens. Whisk in goat cheese in pieces until fully incorporated.
6) Remove from heat and then whisk in yolks, one at a time.
7) Gently fold beet mixture and cream mixture together in a large bowl. Taste and adjust for seasoning.
8) Beat egg whites to stiff peaks.
9) Working in batches, gently fold egg whites into beet mixture. Try to get as uniform as possible.
10) Pour mixture into baking dish while trying to not deflate the whipped mixture.
11) Bake for 35-40 minutes until top is golden and body is firm.
12) Meanwhile, mix creme fraiche and horseradish together with some salt and pepper. Let sit for 5-10 minutes before serving with sauce.
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