- 8.8 ounces cooked beets
- 8 ounces plant-based ricotta cheese
- ¾ cup flour
- 1 cup plant-based Greek yogurt
- ½ cup fresh dill minced
- Salt and pepper to taste
Prepare the dumpling filling:
Blend the cooked beets in a food processor with ¼ cup water until a smooth puree forms.
Combine the beet puree, plant-based ricotta, and flour in a large bowl and mix with a hand mixer or wooden spoon until smooth. Season with salt and pepper.
Boil the dumplings:
Bring a pot of salted water to a boil and then reduce the heat to a low boil. Next, use a tablespoon and scoop the mixture. Run the spoon alongside the inside of the bowl to create a quenelle shape.
Place your spoon directly into the boiling water and shake lightly to release the dumpling into the water.
Continue on until you have five dumplings in the water. As they begin to float, remove them from the pot and transfer them to a plate.
Prepare the Greek yogurt:
Calories: 243kcal | Carbohydrates: 28g | Protein: 15g | Fat: 8g | Sodium: 118mg | Fiber: 3g | Sugar: 6g | Vitamin C: 8mg