04 January 2013,03:22 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place the beetroot in a blender with the mustard and half the orange juice and liquidize to a puree.
  • Mix the remaining orange juice with the corn flour and heat gently until the mixture thickens.
  • Add to the blender and liquidize until smooth.
  • Beat the egg yolks, one by one, into the mixture. Whisk the egg whites until very stiff and fold into the mixture.
  • Put into a souffle dish and bake in a preheated hot oven for 20 to 25 minutes until risen.
  • Serve immediately while hot.


  • 750 grams cooked beetroots, skinned and diced
  • 2 teaspoon dry mustard
  • 250 ml orange juice
  • 6 tablespoons corn flour
  • 6 eggs, separated

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