Cheat's goats cheese soufflé with roasted beetroot salad

Donna Hay's rosemary-roasted baby beetroot salad is the perfect accompaniment to her light-as-air cheese soufflé
By Donna Hay
Cheat's goats cheese soufflé with roasted beetroot salad
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the salad

  • 600 g baby red and golden beetroot
  • 6 sprigs rosemary
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar

For the souffl'

  • 150 g goats' cheese
  • 375 ml single cream
  • 2 eggs
  • 140 g white breadcrumbs

Method

1. For the salad: preheat oven to 200C/180C fan/gas 6. Trim, wash and scrub the beetroot, reserving the smaller leaves. Discard the stems.

2. Place the beetroot and rosemary on a baking tray and sprinkle with oil and a pinch of salt. Roast for 40 minutes or until tender. Set aside and leave oven on at the same temperature for the souffle.

3. For the soufflé: place the cheese, cream, a pinch of salt and egg yolks in the bowl of an electric mixer and beat until light and fluffy. Fold through the breadcrumbs. Place the egg whites in a clean bowl and beat until soft peaks form. Fold the whites into the cheese mixture.

4. Spoon into 4 x 375ml lightly greased ramekins and bake for 20'25 minutes or until puffed and golden. To serve, halve the larger beetroot and toss with the leaves. Whisk together the vinegar, oil, salt and pepper and spoon over the salad. Serve with the soufflé.


donna hay - fast fresh simple


For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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