Baked Beetroot and Feta Salad with Toasted Macadamias
Earthy roasted beetroot combined with creamy feta and crunchy toasted macadamias, dressed in a tangy vinaigrette for a refreshing Australian-inspired salad. This australian-inspired salads (vegetarian) ready in about 55 minutes pairs olive oil, sea salt, black pepper 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.
Ingredients
- 3 beets (about 1 lb) medium beetroot, peeled and cut into 1-inch cubes
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 oz crumbled feta cheese
- 1/3 cup macadamia nuts, roughly chopped
- 4 cups mixed salad greens
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 3 peeled and cubed medium beets (about 1 lb) with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and caramelized, turning halfway through.
- Step 2: While beets roast, toast 1/3 cup roughly chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside to cool.
- Step 3: In a small bowl, whisk together 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil to make a vinaigrette.
- Step 4: In a large bowl, combine 4 cups mixed salad greens with the warm roasted beets and 4 oz crumbled feta cheese. Drizzle with vinaigrette and toss gently.
- Step 5: Sprinkle toasted macadamias on top before serving for a delightful crunch and nutty flavor.
Frequently asked questions
How long does Baked Beetroot and Feta Salad with Toasted Macadamias take to make?
Total time is about 55 minutes (15 min prep + 40 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 Baked Beetroot and Feta Salad with Toasted Macadamias?
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 olive oil from drying out.
Can I substitute ingredients in Baked Beetroot and Feta Salad with Toasted Macadamias?
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 Baked Beetroot and Feta Salad with Toasted Macadamias 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 Baked Beetroot and Feta Salad with Toasted Macadamias 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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