Avocado and Beetroot Salad with Macadamia Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 60 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Drizzle the macadamia vinaigrette over the salad and toss gently to coat everything evenly. Serve immediately for a refreshing, nutrient-packed dish.

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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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