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Citrus And Beetroot Spaetzle With Pine Nuts, Goat Cheese And Baby Rocket

Ingredients

  • 250 ml Florida Grapefruit Juice
  • 1/2 teaspoon Florida Orange zest
  • 250 g all-purpose flour
  • 60 ml milk
  • 60 ml beetroot juice
  • 2 eggs
  • 35 g shallots, minced
  • 70 g pine nuts
  • 75 g goat cheese, crumbled
  • 30 g baby rocket
  • 60 ml olive oil
  • Salt
  • White pepper

Preparation

Citrus And Beetroot Spaetzle With Pine Nuts, Goat Cheese And Baby Rocket
Step 1:

In a mixing bowl, combine the flour, milk, beetroot juice, eggs and orange zest; whisk until the batter is smooth. Drop the batter into a spaetzle dropper over a pot of boiling water.Move the dropper back and forth until all the batter has dropped into the water.When it floats, strain the spaetzle and place into an ice bath.

Step 2:

In a small pot, reduce the grapefruit juice and shallots to 60 ml; reserve. Heat olive oil in a large rondeau over medium-high heat.When the oil smokes, add the strained spaetzle.Sauté until golden brown, add the pine nuts and toast in the rondeau.

Step 3:

Turn off the heat, fold in the goat cheese and baby rocket, spread the mixture evenly onto 4 plates and drizzle the grapefruit-shallot reduction over the top.Season to taste with salt and white pepper.