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A favourite salad of beetroot and feta cheese, jazzed up with sugared walnuts. Fun noodle shape courtesy of the Spiralizer.

A while ago I added the Spiralizer to the list of goodies available for purchase on the Goodie Corner (only for residents of Greece). I must say, I am thrilled with how well it works. Sometimes kitchen gadgets let you down. Hard. Like the mandolin I bought a while back, and now don’t even know where it is. Dangerous thing. The Spiralizer is nothing like that. The way it has been designed is fantastic. From the safe-to-use blades, to the suction feet that keep it steady while you create your magic noodles! It’s a gadget worth having, and more importantly, a gadget worth keeping on your countertop! (now that is something only my darling slow cookers can boast about!)

So I put the Spiralizer to work and made one of my favourite salads. Have your tried beetroot and feta? They were born to be together. I spiralized the beets to make noodles, which turned out great. Can I call them beetoodles? Sorry. Anyway, they were quite soft, but that is understandable as I used cooked beets (the ones you get in an airtight packet). I will soon be trying raw beetroot noodles, which I am sure will be gorgeously pretty. However, since I’m not sure about consuming large amounts of raw beetroot, I will use less and probably add them to a green salad.

The walnuts have been tossed in a sugary buttery mixture, but can, of course, also be used as is. I just love the sweet – salty combo of these with the feta. I haven’t called them “caramelised” as the method is a quicker and easier one (no oven!). The cumin hit gives them an extra special something.

So, throw this salad together and enjoy it as a light lunch, or a delish side dish for dinner or a barbeque. And if you don’t have a spiralizer, seriously consider getting one!


For the walnuts

2 Tbs butter

1 1/2 Tbs sugar

1 cup walnuts

1/2 tsp cumin powder

For the salad

1 Tbs olive oil

1 Tbs cider vinegar

1/4 tsp salt

1/8 tsp white pepper, freshly cracked

1/8 tsp cumin powder

1/8 tsp thyme, dried

250 gr beetroot, cooked, spiralized (thin noodle blade) or cut into chunks

60-100 gr feta cheese, crumbled

Show me more ideas and suggestions

You can get the ready-cooked ones like I did this time, or you can cook them yourself (like I normally do). I would suggest roasting in the oven or cooking in the slow cooker. Boiling would make them too wet for the spiralizer. Plus boiled beets aren’t as tasty! If you choose the slow cooker method just wash and pat dry the beetroot (without peeling), rub a few drops of olive oil on them with your hands, and pop them in the stoneware. Cook on low for about 8 hours or until a knife slides through easily. Time will depend on how big they are and how full your crockpot is. This is a fab way to cook them, give it a go.

Step 1

To make the walnuts, first line a baking sheet with grease-proof paper. Put the butter and sugar in a small pan over medium heat. When the butter has melted add the walnuts and stir constantly to coat well. When the butter starts to bubble, add the cumin and continue stirring. When brown bits start appearing on the bottom, and most of the butter has been absorbed, remove from heat. Spread the walnuts onto the paper, separating any clumps, and let cool. You will have some left over, which you can keep in a jar in the fridge.

Step 2

To make the salad whisk the olive oil, vinegar, salt, pepper, cumin and thyme in a bowl. Add the spiralized beetroot and toss well. Top with the crumbled feta and walnuts.

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