Delicious pink beetroot dumplings with cheese

It’s pink, it’s with cheese and you can eat it! It’s got to be your new favourite dish. These beautiful pink beetroot dumplings are so yummy you are going to love them. It took me a few attempts to get the colour and texture right. But it was worth it and I would like to share this fantastic recipe with you.

As you already know I grew up in Austria, the land of the dumplings. In German dumplings are called Knödel. We have so many delicious Knödel recipes! From savoury like Speckknödel or spinach Knödel to sweet like Marillenknödel or Erdbeerknödel, there are dumplings for everyone. Actually the recipe for these beetroot Knödel is quite easy and it will only take you about 40 minutes to prepare. The main ingredients are cooked beetroots, beet juice, tasty Austrian mountain cheese, bread cubes made of dry white bread, butter, sage and walnuts. I love the combination of these different tastes and textures. As I already mentioned the recipe is rather simple you just need to get the consistency of the dumpling dough right. What are your favourite dumplings? Please share your feedback and pics of your favourite Knödel with us. Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. Love to see your pics!

beetroot dumplings rote beete knödel rohnenknödel
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Delicious pink beetroot dumplings with cheese

Beautiful Tyrolean beetroot dumplings with cheese, sage butter and walnuts

Servings: 4 people
Ingredients
  • 200 gram dry bread cubes
  • 300 gram cooked beetroot
  • 2 free range eggs
  • 150 ml juice of fresh, raw beetroot
  • 100 gram grated tasty Austrian mountain cheese + extra for serving
  • 1 pinch nutmeg
  • 1 tsp lemon zest
  • 1-2 tbsp bread crumbs
  • salt
  • pepper
  • 1 twig thyme
  • 150 gram butter
  • 1 bunch sage leaves
  • 1 handful chopped walnuts
Instructions
  1. In a big bowl mix the bread cubes with the beetroot juice and let it rest for 15 minutes. 

  2. Cut the cooked beetroot into 1 cm cubes and add to the bread cubes. Now also add the eggs, grated cheese, lemon zest, leaves of a thyme twig and bread crumbs. Mix together gently and season to taste with salt, pepper and nutmeg. Let it rest for about 10 minutes before you form dumplings.

  3. In a big pot bring salted water to a boil. As soon as it boils, reduce heat and let it simmer. 

  4. The dumpling dough should be thick and when you form dumplings it should stick together. If your dough is too soft add a bit of flour or bread crumbs. If your dough is too hard, add an egg. When your dough is ready form the beetroot dumplings with wet hands into medium size balls. Cook them in simmer salt water for approx. 15 minutes. The dumplings should rise to the top when they are done.

  5. Meanwhile put your butter into a small pan, add the sage and let it melt slowly. Take out your dumplings and arrange them on the plates. Drizzle some nutty sage butter over them, sprinkle with grated cheese, chopped walnuts and serve quickly! Enjoy!

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