Potato Beetroot Soufflé

Instructions

1. 1

   Preheat your oven to 180°C (356°F) and lightly grease 4 small ramekins or a medium soufflé dish.

2. 2

   Peel and dice the potato and beetroot. Boil them in salted water until tender, about 15-20 minutes. Drain and mash together until smooth. Let cool slightly.

3. 3

   In a mixing bowl, whisk together the flour, sugar, and salt.

4. 4

   Separate the eggs. Add the yolks to the mashed potato and beetroot mixture, along with the milk. Mix well until smooth.

5. 5

   Gradually add the flour mixture to the potato-beetroot mixture, stirring until fully combined.

6. 6

   In a clean bowl, beat the egg whites until stiff peaks form.

7. 7

   Gently fold the beaten egg whites into the potato-beetroot batter, being careful not to deflate the mixture.

8. 8

   Pour the soufflé mixture into the prepared ramekins or dish, filling them about 3/4 full.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the soufflés are puffed and golden on top.

10. 10

    Serve immediately while hot and fluffy.