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Golden beetroot and three-cheese pan soufflé
Serves 6 Starters and mains
Ingredients
- 300g soft French goat’s cheese
- 200g ricotta
- zest from 1 orange (optional)
- 3 large eggs
- 4 sprigs marjoram
- 4 golden beetroot (60g each), cooked and skinned
- 1 firm goat’s cheese log with skin, sliced
- 1tbsp roasted pine nuts, roughly crushed
- 1tbsp pistachio nibs, roughly crushed
- extra virgin olive oil
- butter for greasing
- deep 20cm ovenproof container
Method
Preheat the oven to 180C/350F/ Gas 4. Mix the soft goat’s cheese with ricotta and zest, if using, and whisk in the eggs one at a time and season. Add half the marjoram leaves picked off the stem, and spoon the mixture into a greased deep 20cm ovenproof container.
Slice the beetroots into thin wedges and arrange along with the firm goat’s cheese. Mix the rest of the marjoram leaves, pine nuts and pistachios together and scatter over the surface. Bake for 20 minutes, increase the heat to 200C/400F/Gas 6 and bake for another 5 minutes (watch it doesn’t over-brown but has set in the centre). Spoon over the olive oil, to serve.
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