Medium
Serves: 4
Discover this vibrant and delicious homemade Beetroot Spaetzle recipe, a unique way to enjoy beetroot. These soft, pillowy dumplings are infused with the earthy sweetness of beetroot and perfectly complemented by a simple butter and poppy seed sauce. A delightful and satisfying vegetarian main course.
Cook the beets in boiling water for around 20 minutes, making sure you don™t top and tail before. Allow to cool down, then rub the skin off gently with your hands.
Blitz them into a puree, then mix with eggs, salt, flour, milk and grated cheese to a creamy consistency. Leave to rest for an hour.
For the sauce melt some butter and gently fry with one teaspoon of poppy seeds.
Bring a pot of water to boil, add salt, then sieve the beetroot mixture little by little in a colander, pressing down with a wooden spoon or a silicon spatula, directly into the gently boiling water.
Do this in batches, when the spatzle rise to the surface, transfer them to the pan with the sauce, toss and serve.