Beetroot, apple and feta salad with a zesty dressing

Spirals of a variety of fresh veggies will take your salad up a notch! Our range of spiralisers and mandolines make that easy. We used one of these nifty tools to make this tasty beetroot, apple and feta salad with a zesty dressing.


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. Spiral the beets any way you desire. 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, slice the apples into discs or a large spiral and cut into smaller pieces. Squeeze over some lemon juice to stop browning and place on top. Enjoy.