Avocado and Beetroot Salad with Macadamia Vinaigrette
A vibrant salad combining creamy avocado, roasted beetroot, and crunchy macadamia nuts tossed in a tangy native-inspired vinaigrette. This australian-inspired salads (vegetarian) ready in about 130 minutes pairs medium, sliced avocado, medium, roasted and cubed beetroot, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium, sliced avocado
- 3 medium, roasted and cubed beetroot
- 4 cups mixed salad greens
- 1/2 cup, toasted and chopped macadamia nuts
- 3 tbsp olive oil
- 1 1/2 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 400°F. Wrap 3 medium whole beetroots in foil and roast for 50-60 minutes until tender when pierced with a knife. Allow to cool, peel, and cube.
- Step 2: In a small bowl, whisk together 3 tbsp olive oil, 1 1/2 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice until emulsified.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 2 sliced medium avocados, 3 cups cubed roasted beetroot, and 1/2 cup toasted chopped macadamia nuts.
- Step 4: Drizzle the macadamia vinaigrette over the salad and toss gently to coat everything evenly. Serve immediately for a refreshing, nutrient-packed dish.
Frequently asked questions
How long does Avocado and Beetroot Salad with Macadamia Vinaigrette take to make?
Total time is about 130 minutes (70 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Beetroot Salad with Macadamia Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, sliced avocado from drying out.
Can I substitute ingredients in Avocado and Beetroot Salad with Macadamia Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Beetroot Salad with Macadamia Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Beetroot Salad with Macadamia Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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