Roasted Beet and Kakadu Plum Salad with Lemon Myrtle Dressing
A vibrant salad featuring roasted beets and tangy Kakadu plums, dressed with a fragrant lemon myrtle vinaigrette for a refreshing Australian-inspired side. This australian-inspired salads (vegetarian) ready in about 45 minutes blends divided olive oil, divided salt, Kakadu plum puree 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 220 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.
Ingredients
- 3 medium, peeled and cut into 1-inch cubes beets
- 2 tbsp, divided olive oil
- 1 tsp, divided salt
- 3 tbsp Kakadu plum puree
- 4 cups mixed salad greens
- 1/2 cup, toasted walnuts
- 1 tsp lemon myrtle powder
- 2 tbsp lemon juice
- 1 tbsp honey
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beets with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 30-35 minutes until tender and slightly caramelized, stirring halfway through.
- Step 2: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp Kakadu plum puree, 1 tsp lemon myrtle powder, 2 tbsp lemon juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and emulsified.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, roasted beets, and 1/2 cup toasted walnuts. Drizzle the lemon myrtle dressing over the salad and toss gently to coat evenly.
- Step 4: Serve immediately as a bright, flavorful side dish or light lunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beet and Kakadu Plum Salad with Lemon Myrtle Dressing take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Beet and Kakadu Plum Salad with Lemon Myrtle 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 Roasted Beet and Kakadu Plum Salad with Lemon Myrtle 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 Roasted Beet and Kakadu Plum Salad with Lemon Myrtle 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.
Is Roasted Beet and Kakadu Plum Salad with Lemon Myrtle Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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