Roasted Beetroot and Chat Potato Salad with Finger Lime Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Earthy roasted beetroot and tender chat potatoes tossed in a zesty vinaigrette brightened by Australian finger lime pearls. This australian-inspired salads ready in about 55 minutes pairs halved chat potatoes, divided olive oil, divided salt 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 190 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

• 3 medium, peeled and cut into 1-inch wedges beetroot
• 400 g, halved chat potatoes
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp finger lime caviar
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp, chopped fresh chives

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 3 peeled and wedged beetroot with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized at edges.
2. Step 2: Meanwhile, place 400 g halved chat potatoes in a saucepan of salted water (1/2 tsp salt). Bring to a boil and simmer for 15 minutes until fork-tender. Drain and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: In a small bowl, whisk together 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the remaining 1 tbsp olive oil until emulsified.
4. Step 4: Combine roasted beetroot and chat potatoes in a large bowl, drizzle with the vinaigrette, and gently toss to coat.
5. Step 5: Just before serving, sprinkle 2 tbsp finger lime caviar and 2 tbsp chopped fresh chives over the salad for a burst of citrusy texture and color.