Roasted Beetroot and Kakadu Plum Salad with Toasted Pepitas
Earthy roasted beetroot combined with tangy Kakadu plum dressing and crunchy toasted pepitas create a vibrant Australian native-inspired salad. This australian-inspired salads (vegetarian) ready in about 55 minutes pairs peeled and quartered beetroot, medium, olive oil, 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 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, peeled and quartered beetroot, medium
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 1/2 cup pepitas (pumpkin seeds)
- 2 tbsp Kakadu plum puree or concentrate
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1 tsp mustard (Dijon)
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 peeled and quartered medium beetroots with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender.
- Step 2: While beets roast, toast 1/2 cup pepitas in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat.
- Step 3: In a small bowl, whisk together 2 tbsp Kakadu plum puree, 1 tbsp white wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil until emulsified.
- Step 4: Place 4 cups mixed salad greens in a large bowl. Add roasted beetroot and toasted pepitas. Drizzle dressing over salad and toss gently to coat evenly. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beetroot and Kakadu Plum Salad with Toasted Pepitas take to make?
Total time is about 55 minutes (15 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 Beetroot and Kakadu Plum Salad with Toasted 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 olive oil from drying out.
Can I substitute ingredients in Roasted Beetroot and Kakadu Plum Salad with Toasted 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 Beetroot and Kakadu Plum Salad with Toasted 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 Beetroot and Kakadu Plum Salad with Toasted 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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