Baked Goats' Cheese Souffle with Beetroot and Orange Salad Recipe

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Baked Goats Cheese - veggie dinners
Total Time40 mins
Nutrition Per PortionRDA
Calories620 Kcal31%
Fat46 g66%
Saturated Fat27 g135%


  • 2 large free-range eggs, separated
  • 100ml (4fl oz) double cream
  • 100ml (4fl oz) whole milk
  • 300g (10oz) soft goats' cheese, crumbled
  • 75g (3oz) grated Parmesan (or use a vegetarian option)
  • 4tbsp breadcrumbs

for the salad

  • 1tbsp walnut oil or olive oil
  • 1 orange, peeled and segmented, with ½tbsp orange juice reserved
  • 150g (5oz) cooked baby beetroot
  • 75g (3oz) mixed salad leaves

you will need

  • 4 x 11cm (4in) buttered mini flan dishes


  1. Heat the oven to 170C, 150C fan, 325F, gas 3. Beat the egg yolks, cream, milk, goats' cheese and 50g (2oz) of the Parmesan; season. Whisk the egg whites until stiff; stir into the cheese mix. Divide between the dishes, sprinkle over the rest of the Parmesan and the breadcrumbs and bake for 15 to 20 minutes.

  2. Mix the oil and orange juice. When ready to serve, toss the beetroot, orange segments and salad leaves in the dressing.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.