Golden Beetroot and Feta Salad with Wattleseed Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A vibrant salad featuring roasted golden beetroot and creamy feta cheese tossed with a nutty wattleseed-infused vinaigrette, showcasing native Australian flavors. This Australian-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs golden beetroot, olive oil, 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 190 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 medium, peeled and cut into 1/2-inch cubes golden beetroot
• 3 tbsp, divided olive oil
• 4 cups mixed salad greens
• 1/2 cup, crumbled feta cheese
• 1 tsp wattleseed ground
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp toasted pumpkin seeds

Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed golden beetroots with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and edges caramelize, stirring halfway through.
2. Step 2: Meanwhile, whisk together 1 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp ground wattleseed, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens with the warm roasted beetroot cubes. Drizzle with the wattleseed vinaigrette and toss gently to coat.
4. Step 4: Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp toasted pumpkin seeds over the salad just before serving to add creamy and crunchy textures.