Beetroot, apple and feta salad with the Spiralfix

Imagine making a summer salad with the turn of a handle? Add to that little mess and far less fuss and you’ve got yourself the Gefu Spiralfix Spiral Slicer. Versatile cutting widths and enough room to slice up large fruit or veg makes this one a salad spinning winner. We used this nifty tool to make this tasty beetroot, apple and feta salad with a zesty dressing. Keen to try?


Ingredients (serves 6 as a side, 4 as a main):

For the salad

4 large beetroots
300g baby spinach leaves
200g feta or blue cheese
1 bunch mint, roughly chopped
½ packet dried strawberries
Handful pumpkins seeds
Handful raw almonds or raw cashews
3 juicy apples
Squeeze of lemon juice

For the dressing

100ml olive oil
Juice of 2 lemons
1 tsp Tarragon mustard – we used the Edmond Fallot Tarragon Dijon Mustard.
1 tsp sugar
Salt and pepper


1. Place a medium sized saucepan on the hob and half fill with water. Bring to the boil.
2. Peel the beetroot. Using the Spiralfix, spiral the beets anyway you desire (the setting for fine julienne works particularly well). Place the beetroot spirals into the boiling water and blanch for a minute. This step is only to soften the beetroot. If you prefer a raw salad, omit the blanching step.


3. In a jar, shake together the ingredients for the dressing.
4. Once the beetroot is cooked, drain and toss in the dressing whilst still hot.
5. To assemble, scatter the spinach on a large platter. Pour over dressing and beetroot, top with dried strawberries, nuts, seeds, cheese and mint.


Just before serving, place the apple in the Spiralfix and turn the setting to ‘endless spirals’. Spiral the apples, squeeze over some lemon juice to stop browning and place on top. Enjoy.