Cheat’s goat’s cheese soufflé with roasted beetroot salad

Preheat the oven to 200°C. To make the roasted beetroot salad, trim, wash and scrub the beetroot, reserving the smaller leaves. Discard the stems. Place the beetroot and rosemary on a baking tray and sprinkle with oil and salt. Roast for 40 minutes or until tender. Set aside.

To make the soufflé, place the cheese, cream, salt and egg yolks in the bowl of an electric mixer and beat until light and fluffy. Fold through the breadcrumbs. Place the egg whites in a clean bowl and beat until soft peaks form. Fold the whites into the cheese mixture. Spoon into 4 x 1½- cup capacity (375ml) lightly greased ramekins and bake for 20 – 25 minutes or until puffed and golden. To serve, halve the larger beetroot and toss with the leaves. Whisk together the vinegar, oil, salt and pepper and spoon over the salad. Serve with the sou