Roasted Beetroot and Warrigal Greens Salad with Lemon Myrtle Dressing
A vibrant salad combining earthy roasted beetroot and peppery Warrigal greens, tossed with a fragrant lemon myrtle vinaigrette. This australian-inspired salads (vegetarian) ready in about 45 minutes pairs olive oil, lemon myrtle powder, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 3 medium beetroot, peeled and cut into 1-inch cubes
- 4 cups Warrigal greens (also called New Zealand spinach), washed
- 4 tbsp olive oil
- 1 tsp lemon myrtle powder
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup toasted sunflower seeds
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beetroot with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30-35 minutes until tender and caramelized at edges, flipping halfway.
- Step 2: While the beetroot roasts, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon myrtle powder, and 1 tsp honey in a small bowl to make the dressing.
- Step 3: In a large salad bowl, combine 4 cups washed Warrigal greens and the roasted beetroot cubes.
- Step 4: Pour the lemon myrtle dressing over the salad and toss gently to coat all the leaves and beetroot evenly.
- Step 5: Sprinkle 1/4 cup toasted sunflower seeds over the top for crunch and serve immediately as a fresh, earthy side dish.
Frequently asked questions
How long does Roasted Beetroot and Warrigal Greens Salad with Lemon Myrtle Dressing take to make?
Total time is about 45 minutes (10 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 Warrigal Greens Salad with Lemon Myrtle Dressing?
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 Warrigal Greens 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 Warrigal Greens 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 Warrigal Greens 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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