Served as side dish. Non-vegetarian dish.

3 Tablespoon Parmesan Cheese, grated

2 Beets, cooked and peeled

2 Tablespoon Butter

2 Tablespoon Flour

3/4 cup Chicken Broth, hot

1 cup Beet Greens, sauteed

1/2 cup 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.

Serves: 4

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