Sauté the diced onions in olive oil until translucent. Finely grate the beetroot and add to a bowl with the torn up pieces of toast. Add the onion and spelt flour, heat the milk and stir into the mixture. Add the eggs and shape the mixture into small dumplings. Season to taste and simmer in salted water for 10 minutes. Wash and quarter the mushrooms then sear in oil. Cut the young leek into thin strips and add to the mushrooms. Season with salt, pepper and balsamic vinegar to taste. Arrange the cooked dumplings on the mushroom mix and serve with freshly grated Parmesan.