This colorful and tasty treat from northern Italy serves as a wonderful snack.
- Yield: 6 -8 1x
Description
This colorful and tasty treat from northern Italy serves as a wonderful snack.
Ingredients
Units
Scale
Dumplings:
- 1 pound beets
- 1 small yellow onion (cut into 1/4 inch dice)
- 1 clove of garlic (peeled and minced)
- 2 tablespoons unsalted butter
- 1 1/2 cup stale white bread crumbs
- 2 eggs
- 1 cup grated grana cheese
- 1 4 cup chopped flat-leaf parsley
- 1/4 cup all purpose flour
- Kosher salt and freshly ground black pepper
Horseradish sauce:
- 1 cup greek yogurt
- 1/2 cup horseradish (fresh grated or prepared)
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 400°F. Wash the beets, wrap in foil, place on a sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Let beets cool, then peel and grate using a box grater.
- While allowing the beets to cool, make the Horseradish Sauce. In a small bowl, combine the yogurt, horseradish, lemon juice and olive oil. Season to taste with salt and pepper, and additional horseradish if you prefer it more spicy.
- Heat 2 tablespoons butter over medium heat, add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté until aromatic, about 1 more minute.
- In a large bowl, combine the onion mixture with the beets, bread crumbs, eggs, cheese, and parsley. Add flour to bind. Season to taste with salt and pepper.
- To test your canederli, bring a small pot of water to a boil. Take a small amount of the canederli mixture and form it into a ball about the size of a small strawberry. Place it in the boiling water. If the ball breaks apart, you need to add a bit more flour to the dough, and test it again. When it holds together as it cooks, eventually floating to the top when done, you are ready to form the rest of the mixture into canederli.
- Form the mixture into 16 large round dumplings. Bring a large pot of water to a boil. Season with salt. Drop the canederli into the water and cook at a gentle simmer until they float to the top, 4 to 5 minutes. Remove from the water with a slotted spoon. Serve warm, with the horseradish sauce.
Frequently Asked Questions
What type of beet should I use for the dumplings?
You can use either red or golden beets for the dumplings, but red beets will give your dumplings a vibrant color.
How can I adjust the horseradish sauce for less heat?
To tone down the heat of the horseradish sauce, mix in some sour cream or Greek yogurt to balance the flavors.
What should I serve with the beet dumplings?
These beet dumplings pair well with a light salad or can be served with additional horseradish sauce for dipping.
