Roasted Quandong and Beetroot Salad with Finger Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining roasted beetroot and tart quandong fruit, brightened with a zesty finger lime dressing. This australian-inspired salads ready in about 45 minutes blends olive oil, salt, mixed salad greens 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 180 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: 30 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beetroot and 1 cup pitted halved quandong fruit with 2 tbsp olive oil and 1 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. Step 2: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1/2 tsp toasted mustard seeds until emulsified to make the dressing.
  3. Step 3: Arrange 4 cups mixed salad greens on a serving platter. Scatter the roasted beetroot and quandong evenly over the greens.
  4. Step 4: Drizzle the finger lime dressing over the salad and sprinkle 2 tbsp finger lime pearls on top for bursts of citrus flavor. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Quandong and Beetroot Salad with Finger Lime Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Quandong and Beetroot Salad with Finger Lime 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 Quandong and Beetroot Salad with Finger Lime 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 Quandong and Beetroot Salad with Finger Lime 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.

What goes well with Roasted Quandong and Beetroot Salad with Finger Lime Dressing?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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