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
- Preheat oven to 375.
- Butter inside of 3-quart straight sided baking dish and then coat with breadcrumbs.
- Sautee leeks and garlic in olive oil until fragrant and beginning to brown.
- Pulse leeks, garlic and beets in food processor until a loose paste forms.
- 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.
- Remove from heat and then whisk in yolks, one at a time.
- Gently fold beet mixture and cream mixture together in a large bowl. Taste and adjust for seasoning.
- Beat egg whites to stiff peaks.
- Working in batches, gently fold egg whites into beet mixture. Try to get as uniform as possible.
- Pour mixture into baking dish while trying to not deflate the whipped mixture.
- Bake for 35-40 minutes until top is golden and body is firm.
- Meanwhile, mix creme fraiche and horseradish together with some salt and pepper. Let sit for 5-10 minutes before serving with sauce.