Charred Beetroot and Macadamia Salad with Finger Lime Dressing

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

A vibrant salad featuring smoky grilled beetroot, crunchy macadamias, and a zesty Australian finger lime dressing. This australian-inspired salads ready in about 31 minutes blends medium, peeled and halved beetroots, roughly chopped macadamia nuts, mixed salad greens into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 16 min Serves 4 Australian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 3 peeled and halved beetroots with 1 tbsp olive oil and season with 1/4 tsp sea salt.
  2. Step 2: Grill beetroot halves for 6-8 minutes per side until charred and tender when pierced with a fork.
  3. Step 3: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Place 4 cups mixed salad greens in a large bowl. Slice grilled beetroot halves into wedges and add to greens.
  5. Step 5: Toss salad gently with dressing, sprinkle 1/2 cup roughly chopped macadamia nuts and 2 tbsp finger lime pearls over the top.
  6. Step 6: Serve immediately for a fresh, textural salad with bright Australian flavors.

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Frequently asked questions

How long does Charred Beetroot and Macadamia Salad with Finger Lime Dressing take to make?

Total time is about 31 minutes (15 min prep + 16 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Beetroot and Macadamia Salad with Finger Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Beetroot and Macadamia Salad with Finger Lime Dressing?

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 Charred Beetroot and Macadamia Salad with Finger Lime Dressing 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 Charred Beetroot and Macadamia Salad with Finger Lime Dressing?

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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