Red Beet Souffle with Honey Goat Gouda

I don’t think it’s a huge secret that we love Beets here at Olverindulgence, and we’re always looking for new ways to incorporate them into our diet. This one definitely stretched us outside of our beety comfort zone, but it was well worth it. The earthiness of the beets, the sweetness of our honey goat gouda, and the fluffiness of our egg whites combined to make these individual serving sized entrees quite the treat.

We served our beets with sauteed vegetables (mushrooms and snow peas in this instance). However, they would also go very well with a nice side salad (or a beet salad if you’re really feeling like going all in on beets).

Time: 60 Minutes (Plus beet boiling time if using raw)

Ingredients (to make 4 souffles):

  • 1 Medium Beet, boiled until soft.
  • 3 Eggs
  • Goat Gouda (We used a honey infused goat gouda)
  • Black Pepper
  • 1 Tablespoon of Butter
  • 1 Tablespoon of All Purpose Flour
  • A little Milk


  • Peel and puree your cooked beet in a food processor/blender/Ninja (may need to add a little water to make the puree happen). Then, pour it into a mixing bowl.
  • Preheat your oven to 350 degrees F, and prep your ramekins by rubbing the interior with butter to prevent sticking later.
  • Make your “thickener sauce” by melting your butter in a sauce pan, and then whisking in your flour. After about a minute, pour in a little milk, and keep whisking until you have a nice smooth sauce. Then, pour that over your beets in the mixing bowl.
  • Stir to combine, and then grate your cheese with a microplane grater (for finer gratings), and mix that into your beet/roux mix with some black pepper (fresh cracked is best).
  • Turn your attention to your eggs! Working one at a time, crack an egg, separate the white from the yolk, add the yolk to your beet bowl, and put the white in your stand mixer bowl.
  • Use your stand mixer’s whisk attachment to beat your egg whites until they form stiff peaks. (Essentially, you’re asking your stand mixer to aerate your egg whites so that little air bubbles get trapped inside).
  • As your egg whites are doing their thing, mix your yolks into your beet mixture.
  • When both components are ready, pour your beet mixture next to your egg whites (either in the stand mixer bowl or a separate one…your call).
  • Fold your two components together by running a spatula around the outside of your bowl and over the top repeatedly. This is the method to use because if you simply stir, you’ll lose your hard earned air bubbles.
  • When your beets and egg whites are nicely (mostly) combined, pour into your ramekins.
  • Place your ramekins atop a baking sheet (for ease), and place your baking sheet into your oven.
  • Bake for about 20 minutes, then rotate your pan 180 degrees (not temperature!), and bake for another 20 minutes.
  • Plate, devour, and enjoy!

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