Beetroot Souffle

450 g/1 lb cooked beetroots, skinned and diced
1 teaspoon dry mustard
175 ml/6 fl oz orange juice
3 tablespoons cornflour
4 eggs, separated
Place the beetroot in a blender with the mustard
and half the orange juice and liquidize to a purée.

Mix the remaining orange juice with the cornflour 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 soufflé dish and bake in a preheated hot oven (220C/425 °F, Gas Mark 7) for 20 to 25 minutes until risen. Serve immediately while hot.

SERVES 4