Preparation
- Finely dice the onion.
- Coarsely dice the beetroot.
- Melt the butter in a pan, add the diced onion, and sauté until translucent.
- Add the beetroot, onion, salt, pepper, nutmeg, caraway, coriander, sage, balsamic vinegar, and egg, and purée finely with a hand blender or in a mixer.
- Place the LEIMER dumpling bread, low-fat quark, and puréed beetroot in a bowl, knead well, and leave to rest for approx. 20 minutes.
- Bring one pot of salted water to a boil, add the coarsely diced beetroot to the pot.
