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🍽️ Crispy Beetroot Spätzle with Arugula and Walnuts

567 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 375 g Spelt flour Type 1050
• 200 ml Beetroot juice
• Salt
• Nutmeg
• Pepper
• 4 tbsp Walnut kernels (each 15 g)
• 1 bunch Arugula (each 80 g)
• 2 tbsp Butter (each 15 g)

Instructions

1. 1. Put the eggs, spelt flour, beetroot juice, half a teaspoon of salt, and some freshly grated nutmeg into a large bowl.
2. 2. Stir the ingredients vigorously until the batter forms bubbles and becomes thick.
3. 3. If the batter is too runny, add a little more flour, or a little water if it is too stiff.
4. 4. The finished batter should run thickly off the cooking spoon without breaking.
5. 5. Let the batter rest for about 10 minutes.
6. 6. In the meantime, roughly chop the walnuts.
7. 7. Pick through the arugula, wash it, and shake it dry.
8. 8. After the resting time, bring plenty of water to a boil in a large pot and salt it.
9. 9. Press the spätzle batter in portions directly into the boiling water using a spätzle press.
10. 10. Cook the spätzle for about 2 minutes over medium heat.
11. 11. Remove the spätzle with a slotted spoon.
12. 12. Shock them immediately in ice water so they do not continue to cook.
13. 13. Drain the spätzle and let them drip dry.
14. 14. Repeat this process until all the batter is used up.
15. 15. Heat the butter in a large frying pan.
16. 16. Fry the spätzle in it for 4 to 5 minutes over medium heat until crispy.
17. 17. Season the spätzle finally with salt, pepper, and nutmeg.
18. 18. Garnish the dish with the walnuts and the arugula.

Nutrition per serving

• kcal: 567
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 71 g