Beetroot Soufflé
Beetroot provides fiber, potassium, and a deep color, while egg and butter create a tender, substantial texture. Whipped egg white keeps the soufflé light after baking.
Boil the beetroot (600 g) in its skin until tender, about 45 minutes.
Cool the beetroot for 5 minutes, peel it, and mince it within 5 minutes.
Melt the butter (45 g), add the almond flour (16 g), gradually pour in the unsweetened almond milk (200 g), and heat the sauce for 5 minutes until thickened, stirring.
Separate the egg (50 g) into white and yolk. Rub the yolk with stevia (25 g), combine it with the beetroot puree and cooled sauce, add table salt (2 g), and stir.
Whip the egg white to stiff peaks and gently fold it into the beetroot mixture.
Transfer the mixture to a dish and bake at 180 °C for 40 minutes. The soufflé is ready when the center is set but still tender.
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