Beet and Goat Cheese Soufflé – Gluten Free


Beet and Goat Cheese Soufflé

Well autumn is officially upon us and I’m trying to look at the bright side, squash and roasted root veggies are on the top of my list!

I can’t get enough beets, they are wonderful eaten raw in smoothies or salads, baked in red velvet cupcakes or muffins, and last but not least roasted with other veggies.

This soufflé is gorgeous and I love serving it to guests, the goat cheese really helps to smooth out the flavour of the beets and you cant beat that natural colour!

These bad boys stay hot for quiet a while so you can pop them out of the oven and have ten minutes to prepare a side salad or what not.

1 1/4 Cups Gluten Free flour
1 tsp Xanthium Gum
1/2 Cup Cold Butter
3 Tablespoons Ice Water

For the filling:
3 Medium Beets or 6 Small Beets
128 grams-Small Package of goat cheese
2 Eggs
1/4 Cup Greek Yogurt(or Sour Cream)
1/4 Cup of Water
1/4 Tsp Nutmeg
1/4 Tsp Salt
Kosher Salt, to sprinkle on top



Step 1. Roast your beets at 400°F for between 45 minutes to an hour or until soft in the middle.


Step 2. Next start your crust by adding your gluten free flour and xanthium gum in a mixing bowl. Add your butter, and using two butter knifes cut it into the flour until it resembles small crumbs.

Step 3. Add the water one table spoon at a time and knead until it forms a dough. Roll into a bowl, wrap in plastic and place in the fridge for it to rest for 20 minutes.


Step 4. After your dough has settled, divide into four balls and roll each out on a floured surface. Place into each 4 6-oz greased ramekins or a pie plate, if using ramekins put on a cookie sheet for easier handling. Set them in the fridge until you are ready to pour in your batter.


Step 5. Using your vitamix or food processor- place in the roasted beets along with the water, goat cheese and greek yoghurt.  Blend until smooth. Then add the eggs, salt, nutmeg and blend for another 20 seconds to evenly distribute everything.


Step 6. Pour the filling into the ramekins and bake at 350°F for 35-40 minutes, until the crust is browned and the middle is set.


Serves 4.