Golden Beetroot and Warrigal Greens Salad with Macadamia Vinaigrette

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad combining sweet golden beetroot and native warrigal greens, tossed in a nutty macadamia oil vinaigrette. This Australian-inspired salad recipe, ready in about 40 minutes, pairs golden beetroot, warrigal greens (or spinach), macadamia oil 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 220 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.

Prep: 10 min Cook: 30 min Serves 4 Australian cuisine 220 cal/serving

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Ingredients

3 medium, peeled and diced into 1/2-inch cubes golden beetroot
4 cups, washed and roughly chopped warrigal greens (or spinach)
3 tbsp macadamia oil
1 tbsp white wine vinegar
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
1/4 cup, roughly chopped macadamia nuts
1/3 cup, crumbled feta cheese

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Instructions

Step 1: Preheat oven to 375°F (190°C). Toss 3 medium peeled golden beetroot diced into 1/2-inch cubes with 1 tbsp macadamia oil and 1/4 tsp salt, then spread on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized, stirring halfway.
Step 2: Meanwhile, in a small bowl whisk together 2 tbsp macadamia oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified to make the vinaigrette.
Step 3: In a large bowl, combine 4 cups roughly chopped warrigal greens and the roasted beetroot cubes while still warm.
Step 4: Drizzle the macadamia vinaigrette over the salad and toss gently to coat.
Step 5: Sprinkle 1/4 cup roughly chopped macadamia nuts and 1/3 cup crumbled feta cheese over the top before serving.