Roasted Wattleseed and Beetroot Salad with Feta
Earthy roasted beets combined with the nutty aroma of wattleseed, topped with creamy feta cheese and a zesty vinaigrette for a vibrant salad. This australian-inspired salads (vegetarian) ready in about 50 minutes pairs olive oil, ground wattleseed, 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 280 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 beetroots
- 3 tbsp olive oil
- 2 tsp ground wattleseed
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups baby spinach
- 1/2 cup, crumbled feta cheese
- 1/4 cup, toasted and chopped walnuts
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 cups of peeled and cubed beetroot with 2 tbsp olive oil, 2 tsp ground wattleseed, 1 tsp salt, and 1/2 tsp black pepper in a roasting pan. Spread evenly and roast for 35-40 minutes until tender and caramelized, stirring halfway through.
- Step 2: While the beets roast, whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, and 1 tsp Dijon mustard in a small bowl to make the vinaigrette.
- Step 3: In a large salad bowl, combine 4 cups baby spinach with the warm roasted beetroot cubes.
- Step 4: Drizzle the vinaigrette over the salad and toss gently to coat.
- Step 5: Sprinkle 1/2 cup crumbled feta cheese and 1/4 cup toasted chopped walnuts on top before serving for added creaminess and crunch.
Frequently asked questions
How long does Roasted Wattleseed and Beetroot Salad with Feta take to make?
Total time is about 50 minutes (10 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 Wattleseed and Beetroot Salad with Feta?
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 Wattleseed and Beetroot Salad with Feta?
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 Wattleseed and Beetroot Salad with Feta 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 Wattleseed and Beetroot Salad with Feta 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.
Related recipes
Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing
Avocado and Beetroot Salad with Macadamia Vinaigrette
Roasted Beet and Quandong Salad with Feta and Pepitas
Sweet Potato and Beetroot Salad with Macadamia Dressing
Bush-Spiced Sweet Potato and Macadamia Nut Salad
Roasted Macadamia and Sweet Potato Salad with Finger Lime Dressing
Equipment for this recipe
Top-rated tools to make this recipe successfully.
