Marinated Beet with Bagel Dumplings

Ingredients

• 400 g bagel (from the day before)
• 250 ml milk (3.5 % fat)
• Salt
• Pepper
• nutmeg
• 2 shallots
• 2 tbsp butter (15 g each)
• 2 Eggs
• 300 g beetroot (cooked and vacuum sealed)
• 3 tbsp apple cider vinegar
• 1 pinch whole cane sugar
• 1 pinch cayenne pepper
• 1 tbsp walnut oil
• 3 tbsp olive oil
• 0.5 bunch dill (10 g)
• 2 stalks Parsley
• 1 sprig thyme
• 0.5 cucumber
• 2 pears (150 g each)
• 1 tbsp capers (15 g; jar, drained weight)
• 2 tbsp pine nuts (15 g)
• 60 g vegetarian hard cheese (Montello; 32 % fat in total)

Instructions

1. 1.

   Cut the bagel into small pieces and place them in a bowl. Warm the milk, season with salt, pepper and freshly grated nutmeg, pour over the bagel pieces and cover.

2. 2.

   Peel the shallots, finely dice them and sauté in a pot with 1 tsp butter over medium heat for 2 minutes. Add the eggs to the bagel mixture and stir well. Let the dough rest for about 20 minutes.

3. 3.

   Meanwhile, shape the beetroot into balls using a melon baller (about 2 cm) and mix with 2 tbsp apple cider vinegar, sugar, cayenne pepper, walnut oil and 1 tbsp olive oil in a bowl.

4. 4.

   Wash, dry, and chop dill, parsley, and thyme. Remove dill tips and thyme leaves, finely chop the parsley. Wash, peel, core, and dice the cucumber and pears; combine with capers, pine nuts, parsley, thyme, remaining oil and vinegar, salt, and pepper.

5. 5.

   Boil plenty of water in a large pot and season with salt. With slightly damp hands, form 8 dumplings from the bagel dough and cook them in barely boiling water over low heat for about 15 minutes. Carefully lift them out and drain. In a pan, heat the remaining butter. Brown the dumplings by tossing them for about 5 minutes over medium heat.

6. 6.

   Plate the bagel dumplings with salad and marinated beetroot, garnish with dill tips, and top with Montello cheese.