Smoked Beetroot and Fetta Salad with Lemon Myrtle Dressing
A vibrant salad combining smoky roasted beetroot, creamy fetta, and a zesty lemon myrtle vinaigrette for a fresh, earthy taste. This australian-inspired salads (vegetarian) ready in about 45 minutes blends divided olive oil, smoked paprika, divided salt 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 220 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.
Ingredients
- 3 medium, peeled and cut into 1-inch wedges beetroots
- 3 tbsp, divided olive oil
- 1 tsp smoked paprika
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 4 oz, crumbled fetta cheese
- 4 cups mixed salad greens
- 2 tbsp lemon juice
- 1/2 tsp lemon myrtle powder
- 1 tsp honey
- 2 tbsp toasted sunflower seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 3 medium peeled and cut beetroot wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 2: Spread beetroot on a baking sheet and roast for 30-35 minutes until tender and lightly charred on edges.
- Step 3: In a small bowl, whisk 1 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp lemon myrtle powder, 1 tsp honey, and 1/2 tsp salt to make the dressing.
- Step 4: In a large bowl, combine 4 cups mixed salad greens, roasted beetroot, 4 oz crumbled fetta cheese, and 2 tbsp toasted sunflower seeds.
- Step 5: Drizzle the lemon myrtle dressing over the salad and toss gently to coat evenly.
- Step 6: Serve immediately as a refreshing side or light main salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Beetroot and Fetta Salad with Lemon Myrtle Dressing take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Smoked Beetroot and Fetta Salad with Lemon Myrtle 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 Smoked Beetroot and Fetta 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 Smoked Beetroot and Fetta 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 Smoked Beetroot and Fetta 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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