Beet Soufflé with Lemony Horseradish Crème Fraîche

Beet Soufflé with Lemony Horseradish Crème Fraîche
Photo by Jan Smith


  • 2 tablespoons sugar
  • 2 large egg yolks
  • Cooking spray
  • 3 tablespoons fresh lemon juice, divided
  • 3 small beets (about 12 ounces)
  • ¾ teaspoon salt, divided
  • ¼ cup crème fraîche
  • + 5 more ingredients
    • 1 (1/2-ounce) slice French bread
    • 2 teaspoons prepared horseradish
    • 5 large egg whites
    • ½ cup all-purpose flour (about 2 1/4 ounces)
    • 1 ½ cups fat-free milk

Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Combine beets and 2 tablespoons juic...

View full recipe at My Recipes


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