Roasted Beetroot and Quandong Salad with Fetta and Pepita Seeds
A vibrant Australian salad combining earthy roasted beetroot, tart quandong fruit, creamy fetta, and crunchy pepita seeds. This australian-inspired salads (vegetarian) ready in about 50 minutes pairs crumbled fetta cheese, toasted pepita seeds, mixed salad greens 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 220 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 cubes beetroot
- 1/2 cup dried, rehydrated and sliced quandong fruit
- 100 g, crumbled fetta cheese
- 1/4 cup, toasted pepita seeds
- 4 cups mixed salad greens
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 medium peeled and cubed beetroot with 2 tablespoons olive oil and 1/2 teaspoon sea salt. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
- Step 2: In a small bowl, whisk together 1 tablespoon red wine vinegar, 1 teaspoon honey, 1 tablespoon olive oil, and 1/4 teaspoon black pepper to create a bright dressing.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, roasted beetroot, 1/2 cup rehydrated and sliced dried quandong fruit, 100 grams crumbled fetta cheese, and 1/4 cup toasted pepita seeds.
- Step 4: Drizzle the dressing over the salad and toss gently to combine. Serve immediately as a colorful, fresh starter or side dish.
Frequently asked questions
How long does Roasted Beetroot and Quandong Salad with Fetta and Pepita Seeds take to make?
Total time is about 50 minutes (15 min prep + 35 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 Quandong Salad with Fetta and Pepita Seeds?
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 crumbled fetta cheese from drying out.
Can I substitute ingredients in Roasted Beetroot and Quandong Salad with Fetta and Pepita Seeds?
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 Quandong Salad with Fetta and Pepita Seeds 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 Quandong Salad with Fetta and Pepita Seeds 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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