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Beet Green Souffle

Ingredients: 3 Tablespoon(s) Parmesan cheese; grated 2 medium Beets; cooked and peeled 2 Tablespoon(s) Butter 2 Tablespoon(s) Flour 3/4 Cup(s) Chicken broth; hot 1 Cup(s) Beet greens; sauteed 1/2 Cup(s) Cheddar cheese; grated 3 Egg yolks 4 Egg whites Directions: Butter a 1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the souffle dish with them. In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightly thickened, then transfer to a larger bowl. Coarsely chop beet greens and add to the sauce along with Cheddar cheese. In a separate bowl, beat egg yolks; blend them with beet green mixture. Beat egg whites until they form peaks. Fold into bowl with other ingredients; blend well. Transfer all to buttered souffle dish. Sprinkle with Parmesan cheese. Bake at 350 F. for 30 minutes, or until souffle is puffed and golden.
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