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

Beautiful Tyrolean beetroot dumplings with cheese, sage butter and walnuts

Servings: 4 people
  • 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
  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!