Roasted Beet and Quandong Salad with Feta and Pepitas
A vibrant roasted beet salad accented with sweet Australian quandong fruit, creamy feta cheese, and crunchy pepitas. This australian-inspired salads (vegetarian) ready in about 50 minutes pairs beets, medium, peeled and quartered, feta cheese, crumbled, pepitas (pumpkin seeds) 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 180 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 beets, medium, peeled and quartered
- 1/2 cup quandong fruit (dried or fresh), chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup pepitas (pumpkin seeds)
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed salad greens
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 peeled and quartered medium beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and caramelized.
- Step 2: In a small bowl, whisk together 1 tbsp balsamic vinegar, 1 tsp honey, and 1 tbsp olive oil to make the dressing.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, roasted beets (slightly cooled), 1/2 cup chopped quandong fruit, 1/2 cup crumbled feta cheese, and 1/4 cup pepitas.
- Step 4: Drizzle the dressing over the salad and gently toss to combine. Serve immediately as a colorful starter or side.
Frequently asked questions
How long does Roasted Beet and Quandong Salad with Feta and Pepitas take to make?
Total time is about 50 minutes (10 min prep + 40 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 Roasted Beet and Quandong Salad with Feta and Pepitas?
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 feta cheese, crumbled from drying out.
Can I substitute ingredients in Roasted Beet and Quandong Salad with Feta and Pepitas?
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 Quandong Salad with Feta and Pepitas 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 Quandong Salad with Feta and Pepitas 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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