Marinated Beets with Bagel Dumplings
Marinated Beets with Bagel Dumplings - German classic reinterpreted
Healthy, because
Even smarter
Nutritional values
The secondary plant substance betanin gives beets not only its magnificent color but also antioxidant properties. Thus, the tuber helps to protect body cells from free radicals.
If you want to increase the fiber content of the bagel dumplings, use the whole-grain version of the pastry. This also means that more minerals and vitamins end up on the plate.
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 843 mg | (21 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 14 ozs day old Bagel
- 8 ozs milk (whole)
- salt
- peppers
- Nutmeg
- 2 shallots
- 2 Tbsps butter
- 2 eggs
- 11 ozs Beets (cooked and vacuumed)
- 3 Tbsps apple cider vinegar
- 1 pinch whole cane sugar
- 1 pinch cayenne pepper
- 1 Tbsp Walnut oil
- 3 Tbsps olive oil
- ½ bunch Dill
- 2 parsley
- 1 sprig thyme
- ½ Cucumber
- 2 Pear
- 1 Tbsp Caper
- 2 Tbsps Pine nuts
- 2 ¼ ozs vegetarian Hard cheese
Kitchen utensils
Preparation steps
Cut bagel into small pieces and place in a bowl. Heat milk, season with salt, pepper and freshly grated nutmeg, pour over and cover. Peel and finely dice shallots and sauté in 1 tsp butter in a saucepan over medium heat for 2 minutes. Add to bagel mixture with eggs and mix well. Let dough rest for about 20 minutes.
In the meantime, shape beet into balls with a ball cutter (approx. 1") and mix with 2 Tbsp. apple cider vinegar, sugar, cayenne pepper, walnut oil, and 1 tbsp. olive oil in a bowl.
For the salad, wash dill, parsley and thyme and shake dry. Pluck dill tips and thyme leaves, finely chop parsley. Wash, clean and peel cucumber and pears, remove core, chop flesh and mix with capers, pine nuts, parsley, thyme, remaining oil and vinegar, salt and pepper.
Boil plenty of water in a large pot and add salt. With slightly moistened hands, form 8 dumplings from the bagel mixture and let them steep in the only slightly boiling water over low heat for about 15 minutes. Carefully lift out and drain. Heat the remaining butter in a pan. Cook the dumplings for about 5 minutes over medium heat until lightly browned.
Arrange bagel dumplings with salad and marinated beet on plates, garnish with dill tips and grate the cheese on top.
