Beetroot Spaetzle

Medium Serves: 4


A great way to enjoy beetroot!


  • 200g baby beetroot
  • 2 eggs
  • 50g parmesan (grated)
  • 220g flour
  • 2 tbsp milk
  • pinch of salt
  • butter
  • poppy seeds


Cook the beets in boiling water for around 20 minutes, making sure you don™t top and tail before. Allow to cool down, then rub the skin off gently with your hands.

Blitz them into a puree, then mix with eggs, salt, flour, milk and grated cheese to a creamy consistency. Leave to rest for an hour.

For the sauce melt some butter and gently fry with one teaspoon of poppy seeds.

Bring a pot of water to boil, add salt, then sieve the beetroot mixture little by little in a colander, pressing down with a wooden spoon or a silicon spatula, directly into the gently boiling water.

Do this in batches, when the spatzle rise to the surface, transfer them to the pan with the sauce, toss and serve.


Main  · Beetroot

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