Beet Green Souffle

Butter a 1 quart souffle dish then 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 and blend well.

Transfer all to buttered souffle dish. Sprinkle with Parmesan cheese. Bake at 350 degrees F for 30 minutes or until souffle is puffed and golden.