\n\tCitrus And Beetroot Spaetzle With Pine Nuts, Goat Cheese And Baby Rocket<\/span>

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Step 1:<\/div>\n\t\t

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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.<\/p>\n\t\t\t

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Step 2:<\/div>\n\t\t

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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.

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Step 3:<\/div>\n\t\t

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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. <\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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