Golden Beetroot and Warrigal Greens Salad with Macadamia Vinaigrette

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

A vibrant salad combining sweet golden beetroot and native warrigal greens, tossed in a nutty macadamia oil vinaigrette. This australian-inspired salads ready in about 40 minutes pairs macadamia oil, white wine vinegar, honey 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: In a large bowl, combine 4 cups roughly chopped warrigal greens and the roasted beetroot cubes while still warm.
  4. Step 4: Drizzle the macadamia vinaigrette over the salad and toss gently to coat.
  5. Step 5: Sprinkle 1/4 cup roughly chopped macadamia nuts and 1/3 cup crumbled feta cheese over the top before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Golden Beetroot and Warrigal Greens Salad with Macadamia Vinaigrette take to make?

Total time is about 40 minutes (10 min prep + 30 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 Golden Beetroot and Warrigal Greens Salad with Macadamia Vinaigrette?

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 macadamia oil from drying out.

Can I substitute ingredients in Golden Beetroot and Warrigal Greens Salad with Macadamia Vinaigrette?

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 Golden Beetroot and Warrigal Greens Salad with Macadamia Vinaigrette 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 Golden Beetroot and Warrigal Greens Salad with Macadamia Vinaigrette?

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.

Related recipes