Beetroot dumplings

Maybe dumplings, but in a different version – with beetroots? 🙂

Personally I used the beetroot in this recipe, but you can also use the Lio Shake.

Why Lio Shake and Why Beetroots? You probably already know, but I will remind you of the most important benefits.

Lyophilized or freezdried  beetroot is a kind of concentrate that has approximately 10 times higher vitamins and minerals than its fresh counterpart.

Beetroot is a great source of B vitamins, especially folate, and potassium, phosphorus and iron. Its pro-health properties also owe the presence of nitrates, which in the body are converted into nitric oxide.

Preparation:

Peel the skin off potatoes and bake in a heat resistant dish for about 50 minutes in 180 degrees. Then cut them and blend. Place the puree into a bowl and add the remaining ingredients, then mix it.

From the dough into a  long thick roller and cut with a knife into small dumplings

I have added a little salt and coconut oil to the boiling water pot.

Place the dumplings in to a boiling water  and cook until the dumplings will be on the water surface.