Beet Soufflés by Candace
Preheat the oven to 350 degrees
Butter/Spray 3 small soufflé dishes OR you can use a cupcake tray like shown in the picture - set aside
Melt the 2tblsp of unsalted butter and set aside (NOTE: Adding hot melted butter to an egg based mixture can "cook/scramble" the eggs causing a lumpy batter. Therefore, it's important to melt the butter a few minutes in advance of making a batter so that the melted butter has time to cool before being added to the batter.)
Place the beets into a pot and cover with water.
Bring to a boil.
Cook for approximately 15 minutes or until tender
Drain in a strainer.
Place the drained beets into a bowl to mash or into a food processor to puree.
In a medium mixing bowl whisk the eggs and then combine with the cooled melted butter and maple syrup. Sift the flour and baking soda into the mixture and intentionally whisk until well incorporated. Fold in the orange zest to the batter.
Fill the pre-buttered soufflé dishes (or cupcake tray) with the batter. Bake in the oven at 350 degrees for 30 minutes (making sure not the open the oven until they are done). Remove from oven and let cool to room temperature then carefully remove from the dishes/cupcake tray and plate with the goat cheese spread.
Dilly Goat Cheese Spread by Candace
In a small bowl combine the chèvre, milk, dill and salt until well incorporated.
On a small plate spread some of the Dilly Goat Cheese Spread then place the beet soufflé on top of the smear. Optional, top with a small sprig of dill. ENJOY!