Put the bread cubes into a bowl and add the eggs. Season with salt, pepper and a pinch of freshly grated nutmeg. Mix well and let it sit for a few minutes. Finely chop the onion, melt the butter on medium heat and sauté the onion (the onions should not get any colour). Pour on the milk and the beetroot juice and add the mixture to the bread cubes.
Grate the beetroots, put them into the bowl as well and combine all ingredients. Place the mixture on cling film, form a cylinder, roll it up tightly and fold the ends. Preheat a sous vide water bath to 80°C /176°F.
Put the dumplings into the water bath and cook sous vide for 40 minutes (or20 minutes in a pot with water to boil).
Portion the dumplings as desired and serve straight away as a side dish or sprinkle with Parmesan cheese, parsley and browned butter as a main course.
Enjoy and stay tuned!