Beet Soufflé with Lemony Horseradish Crème Fraîche

Beet Soufflé with Lemony Horseradish Crème Fraîche Recipe
Photo: Jan Smith
Serve this spectacular jewel-toned soufflé with roast beef and steamed asparagus for a special spring dinner.


8 servings (serving size: 1 soufflé and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 126
Caloriesfromfat 29 %
Fat 4 g
Satfat 2.1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 6.2 g
Carbohydrate 16.2 g
Fiber 1.2 g
Cholesterol 59 mg
Iron 0.8 mg
Sodium 318 mg
Calcium 73 mg


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


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 juice in a food processor; process until smooth. Set aside.

Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.

Place bread in a food processor, and process until finely ground. Lightly coat 8 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with crumbs. Set dishes aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes, stirring constantly. Remove from heat. Transfer mixture to a large bowl; cool to room temperature. Stir in beet mixture and egg yolks.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into beet mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

Combine remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, crème fraîche, and horseradish, stirring well with a whisk. Serve with soufflés.

Julianna Grimes Bottcher,

Cooking Light

April 2006
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