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Beet Soufflé With Lemony Horseradish Crème Fraîche

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3 small beets (about 12 ounces)

3 tablespoons fresh lemon juice, divided

1 (1/2-ounce) slice French bread

Cooking spray

1/2 cup all-purpose flour (about 2 1/4 ounces)

3/4 teaspoon salt, divided

1 1/2 cups fat-free milk

2 large egg yolks

5 large egg whites

2 tablespoons sugar

1/4 cup crème fraîche

2 teaspoons prepared horseradish

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