Baked Beetroot and Fetta Salad with Toasted Macadamia Nuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Earthy roasted beetroot tossed with creamy feta, crunchy toasted macadamia nuts, and a zesty citrus dressing for a fresh Australian-inspired salad. This australian-inspired salads ready in about 55 minutes pairs divided olive oil, divided salt, black pepper 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.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 3 medium peeled and cubed beetroot with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 35-40 minutes until tender, turning halfway.
  2. Step 2: While beetroot roasts, 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.
  3. Step 3: In a small bowl, whisk 3 tbsp fresh orange juice, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tbsp olive oil, and remaining 1/2 tsp salt to make the dressing.
  4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens, roasted beetroot, 150 g crumbled feta cheese, and toasted macadamia nuts.
  5. Step 5: Pour the dressing over the salad and toss gently to coat all ingredients. Serve immediately for a vibrant, textured salad.

Frequently asked questions

How long does Baked Beetroot and Fetta Salad with Toasted Macadamia Nuts 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 Fetta Salad with Toasted Macadamia Nuts?

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 divided olive oil from drying out.

Can I substitute ingredients in Baked Beetroot and Fetta Salad with Toasted Macadamia Nuts?

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 Fetta Salad with Toasted Macadamia Nuts 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.

What goes well with Baked Beetroot and Fetta Salad with Toasted Macadamia Nuts?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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