Golden Beetroot and Fetta Salad with Macadamia Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

A vibrant Australian salad combining roasted golden beetroot, creamy fetta cheese, and crunchy macadamias dressed in a tangy macadamia nut vinaigrette. This australian-inspired salads ready in about 50 minutes pairs olive oil, 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

• 4 medium, peeled and cut into 1-inch wedges golden beetroot
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 150 g, crumbled fetta cheese
• 1/3 cup, toasted and roughly chopped macadamia nuts
• 4 cups mixed salad greens
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F. Toss 4 peeled and wedged golden beetroots with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 35-40 minutes until tender and edges caramelize.
2. Step 2: Meanwhile, in a small bowl, whisk together 1 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp honey, and 1 tsp Dijon mustard until emulsified to make the macadamia vinaigrette.
3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, roasted golden beetroot, 150 g crumbled fetta cheese, and 1/3 cup toasted chopped macadamia nuts.
4. Step 4: Drizzle the macadamia vinaigrette over the salad and toss gently to combine before serving.