Roasted Beetroot and Bush Tomato Salad with Lemon Myrtle Dressing

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 roasted beetroot salad combined with tangy bush tomatoes and a fragrant lemon myrtle dressing for a fresh Australian bush-inspired side. This Australian-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs beetroot, bush tomatoes (dried), baby spinach 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 210 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: 15 min Cook: 35 min Serves 4 Australian cuisine 210 cal/serving

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Ingredients

3 medium, peeled and cut into 1-inch cubes beetroot
1/4 cup, rehydrated and chopped bush tomatoes (dried)
3 cups baby spinach
1/2 cup crumbled feta cheese
1 tsp lemon myrtle powder
4 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium beetroots with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 30-35 minutes until tender and edges caramelize.
Step 2: Meanwhile, soak 1/4 cup dried bush tomatoes in warm water for 15 minutes until softened, then drain and chop roughly.
Step 3: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 tsp lemon myrtle powder, and 1/4 tsp black pepper until emulsified.
Step 4: In a large salad bowl, combine 3 cups baby spinach, roasted beetroot, chopped bush tomatoes, and 1/2 cup crumbled feta cheese.
Step 5: Drizzle the lemon myrtle dressing over the salad and toss gently to coat evenly. Serve immediately to enjoy the balance of earthy, tart, and creamy flavors.