Saki Salmon and Roasted Beet Spaetzle

This is a dish that I put on the menu about a week back and has suprisenly sold well. I poached the salmon in beurre monte to order. The Beets are roasted whole then cut into brunoise. I made just a basic spaetzle and then saute the beets and spaetzle together in butter. What happens is the beets bleed into the spaetzle turning the spaetzle a pinkish color. I finish this dish with a horsradish beurre blanc and chive oil giving it a beautiful presentation along with unigue flavor combinations.