Beetroot Spaetzle with Feta and Olives

First, for the spaetzle, mix flour, milk, eggs, beet powder salt and nutmeg with a wooden spoon to form a thick dough.

In a wide pot, bring plenty of salted water to a boil.

Place spaetzle dough in a spaetzle press and press into the boiling water. Stir gently with a wooden spoon and let sit for 1 minute. Lift out of the water with a strainer, rinse in cold water and then drain well.

Toss spaetzle with a little olive oil and rosemary in a skillet. Season with salt and pepper.

Place in deep plates, arrange with feta, olives and a few rosemary needles and serve.

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