Beet and Tomato Ragout with twice-baked goat cheese soufflés and baby bok choy


by: Maria Bella

Beets and goat cheese show up together so often that I’ve even had them paired in quesadillas. Here they meet in a beet ragout with goat cheese souffles and baby bok choy. If your beet greens are plentiful and in good shape, use them instead of the bok choy. The ragout can be made vegan by using oil rather than butter and replacing the goat cheese souffle with black rice or wild rice. I might start this supper with a cream of leek soup and end with frisee salad. Sparkling Italian Prosecco or Spanish Cava will stand up to the high, lively notes of the beets.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

2 tablespoons butter

1 medium red onion, finely diced

1 tablespoon tomato paste

1 tablespoon brown sugar

2 tablespoons chopped tarragon

1 small garlic clove, minced

4 large red beets (peeled and cut into irregular 1/2-inch dice)

1 cup diced tomatoes and their juices, fresh or canned

sea salt and freshly ground pepper

balsamic or aged red wine vinegar to taste

Twice-Baked Goat Cheese Soufflés (prepared up to the second baking)

3 small baby bok choy, slivered lengthwise

Nutrition Facts
Beet and Tomato Ragout with twice-baked goat cheese soufflés and baby bok choy

Servings Per Recipe: 4

Amount per Serving

Calories: 208

  • Total Fat: 7.3 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 645.3 mg
  • Total Carbs: 31.1 g
  •     Dietary Fiber: 9.9 g
  •     Sugars: 19.4 g
  • Protein: 11.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Melt half the butter in a medium sauté pan. Add the onion and cook over medium heat, stirring frequently, until it starts to color, about 7 minutes. Stir in the tomato paste, sugar, a few pinches of the tarragon, the garlic, and 1 cup water. Simmer until the onions are soft and the liquid is well reduced, about 20 minutes. Add the beets and tomatoes, season with 1/2 teaspoon salt, or more to taste, and some pepper. Cook until the beets are tender, about 25 minutes, adding more water as needed so that there is a little sauce at the end. Add 2 teaspoons or more of the vinegar and 1 tablespoon of the tarragon.

2.  Twenty minutes before serving, remove the soufflés from the refrigerator and preheat the oven to 350°F. Bake the soufllés for the second time until golden and hot, 15 to 20 minutes. Simmer the bok choy in a skillet of salted water until tender, about 5 minutes, then pour off the water, add the rest of the butter and a pinch of the remaining tarragon, and cover to keep warm. Reheat the beets.

3.  To serve, spoon the beets onto each plate along with any juices, then lift the soufflés out of their baking dish with a spatula and nestle them in the beets. Add greens to each plate and garnish with the rest of the chopped tarragon.

Cooks' note:
Both the beets and the souffles can be prepared in advance, so putting together what looks like a complex dish ends up being surprisingly straightforward. Make the souffles through their first baking whenever it is convenient for you, but preferably the same day.

related recipes