Beet Soufflés with Goat Cheese

This spring marks the release of Shelburne Farms: House, Gardens, Farm, and Barns. Published by Rizzoli and authored by long-time friend of the Farm Glenn Suokko, this beautiful book captures the history of the campus and how it evolved into a nonprofit dedicated to educating for a sustainable future.

Included in the book are over twenty recipes developed by Inn Executive Chef Jim McCarthy, accompanied by Suokko’s photographs of the farm to plate dishes. Suokko spent many evenings in the Inn’s kitchen during dinner service, following the fading daylight, and composing shots of plates before they were whisked away by servers. Below is one such recipe. You can find the entire collection in Shelburne Farms: House, Gardens, Farm, and Barns available for purchase online or in our Welcome Center and Farm Store.

Beet Soufflés with Goat Cheese

The Farms’ eggs, beets, and maple syrup are the primary ingredients in this vibrant twist on a French soufflé that can be served hot or cold. The earthy, dark red beets are combined with fresh eggs and made into mini soufflés that are placed on a creamy white goat cheese spread. It is a flavorful and visual delight.



Preheat the oven to 350°F.
Butter six small soufflé dishes and set aside.
In a large pot, place:

  • 2 pounds beets, peeled and cubed.

Cover the beets with water and bring to a boil over high heat.
Cook until tender, about 15 minutes.
Drain well.
Transfer to a bowl and mash (or purée in a food processor).
Set aside.
In a medium bowl combine:

  • 3 large eggs
  • ½ cup maple syrup
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon grated orange zest

Whisk the ingredients together.
Add the mashed beets and mix well.
Fill the prepared soufflé dishes with the batter.
Bake until the tops are set, about 30 minutes.
Let cool to room temperature and carefully unmold.



Combine in a medium bowl:

  • ½ cup chèvre (goat cheese)
  • 3 tablespoons whole milk
  • A pinch of salt



Smear a generous amount of the goat cheese spread on individual plates.
Place an unmolded beet soufflé on the goat cheese in the center.
Garnish with:

  • Microgreens or thinly sliced arugula, lightly dressed Pepitas, toasted

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I am going to try this....looks and sounds wonderful....!
Let us know how it turns out, Dan!

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