butter a 1 qt. souffle dish; sprinkle with parmesan cheese.
Slice the cooked beets and line the bottom of the souffle dish with them.
In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightly thickened, then transfer to a larger bowl.
Coarsely chop beet greens and add to the sauce along with Cheddar cheese.
In a separate bowl, beat egg yolks; blend them with beet green mixture.
Beat egg whites until they form peaks. Fold into bowl with other ingredients; blend well.
Transfer all to buttered souffle dish.
Sprinkle with parmesan cheese.
Bake at 35 F. for 3 minutes, or until souffle is puffed and golden.
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