We went to see The Psychedelic Furs in Malaga on Friday night, they were really good live even though I had only heard of one song (Pretty in Pink obviously). Most of it was before my time………ha! The Washer Up enjoyed himself though, something about reliving his youth I think.
Any way the whole Pretty In Pink thing got me thinking about doing a pink souffle with the beetroot I have in the fridge,what could be prettier than a bright pink souffle…
I decided to roast the beetroot instead of boiling it to intensify the flavour and keep as much of the colour as possible. I added the feta cheese for that classic flavour combination (sweet beetroot & sour cheese) and also because adding white to red should make a fantastic deep pink colour.
Roasted Beetroot & Feta Souffle Recipe
Makes 2 or 3 individual souffles Vegetarian
- 2 small beetroot cut the roots off and quarter
- a few sprigs of thyme leaves
- olive oil, salt & pepper
- 2 tbsp veg stock
- 25 gr butter
- 40 gr flour
- 110 ml milk (I use goat’s milk)
- freshly grated nutmeg, salt & black pepper
- 75 gr feta cheese
- 2 tbsp grated parmesan
- 3 eggs separated
First roast the beets, preheat the oven to 190 degrees, then put the quartered beets in a roasting tin drizzle with the olive oil, salt, pepper & thyme leaves and toss to coat evenly. Roast for 45 – 50 minutes until slightly charred and tender.
Leave the beets to cool slightly and remove any tough skin before blitzing them in a blender with the veg stock. (I didn’t use all the beetroot, I saved a handful for lunch tomorrow).Meanwhile melt the butter in a sauce pan over a medium heat before adding the flour. Stir to cook flour for about a minute then remove from the heat and add the milk gradually. Stir over a medium high heat until thickened. Add grated nutmeg, salt & pepper. Preheat oven to 180 degrees.
Transfer the butter/flour/milk mixture to a large bowl with the beetroot, beaten egg yolks, crumbled feta & grated parmesan. Stir well to combine. Butter your (1 cup) ramekins, dust with flour and shake out the excess. Now whisk the egg whites until they form soft peaks and gently fold them into the beetroot mixture in 2 or 3 batches.
You should end up with this fabulous bright magenta pink colour. Now pour the mixture into the prepared ramekins, trying not to get any around the rim, and bake for 25 minutes. Do not open the oven door while they are cooking.
Serve immediately with a sprig of thyme and some broccoli which goes really well both as a flavour combination and colour contrast. These souffles look amazing, there’s something really exciting and maybe childish about eating bright pink food, but they also taste fantastic the feta works really well with the beetroot.
With the leftover roasted beetroot I made a salad for lunch with tomatoes, mozzarella, parmesan & basil oil
The colour combinations of the beetroot & tomato juices in the bottom of the dish where beautiful and seemed to compliment my view on our terrace..
Through the staircase I could see the two-tone bouganvilla matching my two-tone salad perfectly. Or is it just me…
Pretty in Pink ………