For the soufflé

  • 300g beetroot, stalks removed
  • 1 tsp oil
  • 30g butter, plus 15g to grease
  • 1-2 tbsp dry white breadcrumbs
  • 30g plain flour
  • 300ml milk
  • 4 eggs, separated

For the horseradish and lemon crème fraîche

  • 100g low fat crème fraîche
  • 1½ tbsp creamed horseradish
  • 1 lemon, juiced


  1. 1

    Preheat the oven to 200°C/gas mark 6. Wrap the beetroots individually in foil, drizzle with the oil and roast for 1 hour or until tender when a skewer is inserted.

  2. 2

    Meanwhile, combine the ingredients for the horseradish and lemon crème fraîche and season to taste. Set aside in the fridge to allow the flavours to develop.

  3. 3

    Melt the 15g of butter and brush this around the inside of 6 individual ramekins. Tip the breadcrumbs into each and tilt so the bottom and sides are coated.

  4. 4

    Once the beetroots are roasted, leave to cool for 10 minutes then remove the skins. Place the beetroots in a blender and blend until smooth.

  5. 5

    Turn the oven up to 220°C/gas mark 8 and place a baking sheet in it on the bottom third of the oven.

  6. 6

    Melt the 30g butter in a small saucepan, then add the flour and cook for 1 minute. Remove from the heat and add a splash of milk, then stir. Continue to add the milk very gradually to prevent lumps from forming then put back on the heat, bring to the boil and cook for 2 minutes. Pour this into a large bowl and leave to cool slightly before adding the pureed beetroot and the egg yolks. Season to taste.

  7. 7

    Whisk the egg whites to medium/stiff peaks. Stir a third of the egg whites through the beetroot mixture using a large metal spoon to loosen it, then add the remaining egg whites. Fold these through very carefully to keep as much volume as possible.

  8. 8

    Carefully transfer this mixture to the prepared ramekins and place on the preheated baking tray. Cook for 35-40 minutes then serve with the horseradish and lemon crème fraîche.

Nutritional Details

Each serving provides
  • Energy 879kj 210kcal 11%
  • Fat 13.9g 20%
  • Saturates 6.9g 35%
  • Sugars 7.0g 8%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

12.7g carbohydrate 0.7g fibre 8.3g protein

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