Beetroot Dumplings with Butter, Parmigiano and Parsley

1 clove of garlic
1/2 onion
400g beets (red beets)
14g sea salt
200ml milk
500g spelt bread
3 eggs
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150g butter
Parmesan
Parsley

Finely dice 1 clove of garlic and 1/2 small onion, and sauté in a pan with 1 tablespoon of sunflower oil until golden brown.
Blend together with 400g of cooked, diced beets, 14g of sea salt, and 100ml of milk until smooth.

In a bowl, combine the mixture with 500g of finely diced light spelt bread and 3 eggs. Knead thoroughly.

Let the mixture rest for half an hour, then add 80–100ml of milk and knead again thoroughly until no white bread pieces are visible. The mixture should not be too firm.

With wet hands, take small portions of the mixture and shape into 12 round dumplings.
Gently cook the dumplings in hot water for 15 minutes.

Melt 150g of butter. Serve the beet dumplings with the melted butter, Parmesan, and finely chopped parsley.