I had some large red beets that I roasted in the coals of my Weber grill after making dinner. After a quick rinse you can cut off the skin and use them as you would any roasted beets. The spaetzle couldn't be easier... 2 c flour, 1/2 to 3/4 c milk, salt and pepper. Then fill the hopper of the spaetzle maker and slide it back and forth over boiling water. When they float to the surface they're done. I drain them and cool them in ice water before adding them to the sauce.
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