Roasted Beetroot and Bush Tomato Salad with Lemon Myrtle Dressing

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

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 salads (vegetarian) ready in about 50 minutes blends baby spinach, crumbled feta cheese, lemon myrtle powder 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 210 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.

Prep: 15 min Cook: 35 min Serves 4 Australian cuisine 210 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Meanwhile, soak 1/4 cup dried bush tomatoes in warm water for 15 minutes until softened, then drain and chop roughly.
  3. 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.
  4. Step 4: In a large salad bowl, combine 3 cups baby spinach, roasted beetroot, chopped bush tomatoes, and 1/2 cup crumbled feta cheese.
  5. 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.

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Frequently asked questions

How long does Roasted Beetroot and Bush Tomato Salad with Lemon Myrtle Dressing take to make?

Total time is about 50 minutes (15 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 Beetroot and Bush Tomato 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 Beetroot and Bush Tomato 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 Beetroot and Bush Tomato 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 Beetroot and Bush Tomato 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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