Beetroot Spätzle

Name: Beetroot Spätzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 kilogram Flour; 20 grams Salt; 10 grams Black Pepper; 1 Nutmeg; 9 Eggs; 200 milliliters Milk; 1.6 kilograms Beetroot; 50 grams Butter

10.0/101 rating·45 min·42 Views

Flora Petrova

352 Recipes

While classic Spätzle is usually a simple affair of flour, eggs, and water, this recipe for Beetroot Spätzle elevates the dish to a new level of culinary artistry. The addition of fresh beetroot not only imparts a stunning, vibrant purple hue but also a subtle earthy sweetness that beautifully complements the savory notes of the dough.

Allergens

Vegetarian

Pescatarian

Halal

4,983kcal

6 Portions · 3,826 g

Protein

201 g

Carbohydrates

831 g

Fat

75 g

Fiber

90 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g

Flour1 kilogram
Salt20 grams
Black Pepper10 grams
Nutmeg1
Eggs9
Milk200 milliliters
Beetroot1.6 kilograms
Butter50 grams

Beetroot Preparation

1
First, peel the beetroot and cut them into quarters. This makes them easier to blend.
2
Place the quartered beetroot into a blender and blend until you achieve a perfectly smooth purée. Set aside.

Dough Creation

3
In a large mixing bowl, combine the flour, 20 g salt, 10 g black pepper, and the finely grated nutmeg.
4
Add the 9 eggs, 200 ml milk, and the prepared beetroot purée to the dry ingredients.
5
Mix everything thoroughly until a medium-thick, elastic dough forms. The consistency is key: it shouldn't be too thick or too runny, ensuring it passes well through the spätzle maker.

Cooking the Spätzle

6
Bring a large pot of salted water to a boil over high heat.
7
Working in batches, press the spätzle dough through a spätzle maker directly into the boiling water.
8
Stir occasionally to prevent the spätzle from sticking to the bottom of the pot.
9
The spätzle are cooked when they float to the surface of the water. Remove them immediately with a slotted spoon.
10
Briefly rinse the cooked spätzle under cold water to prevent them from sticking together.

Serving and Storage

11
If serving immediately, melt some butter in a pan and quickly fry the spätzle until lightly golden and heated through.
12
For later use, let the cooked spätzle cool completely, then portion them into freezer bags and store in the freezer for quick meals.