Description
These vibrant savory soufflés are infused with the earthy sweetness of beets and a subtle floral hint of rosewater, topped with finely crushed pistachios for a unique, elegant finish—perfect as a striking appetizer or side dish.
Ingredients
Scale
- 1 cup cooked and puréed beets
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 tsp rosewater
- 1/4 cup grated Parmesan cheese
- 4 large eggs, separated
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 2 tbsp finely ground pistachios (for garnish)
- Butter and breadcrumbs (for ramekins)
Instructions
- Preheat oven to 375°F (190°C). Butter and coat ramekins with breadcrumbs to prevent sticking.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and stir until thickened. Remove from heat and mix in beet purée, Parmesan, rosewater, salt, and pepper. Let cool slightly.
- Beat egg yolks into the beet mixture one at a time.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the beet mixture in batches to retain airiness.
- Spoon the mixture into prepared ramekins, filling about 3/4 full.
- Bake for 18–20 minutes or until puffed and set. Do not open the oven during baking.
- Sprinkle tops with pistachio dust and serve immediately.
Notes
- Serve with a light salad for contrast and balance.
- Use golden beets for a twist in color and sweetness.
- For a sharper flavor, add a touch of goat cheese to the base.
Nutrition
- Serving Size: 1 soufflé
- Calories: 180
- Sugar: 4g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
Keywords: beet soufflé, savory soufflé recipe, rosewater beet appetizer, vegetarian soufflé, pistachio beet bake