Smoked Beetroot and Quinoa Salad with Finger Lime Dressing

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A vibrant Australian-inspired salad combining smoky roasted beets, fluffy quinoa, and a zesty finger lime dressing to brighten earthy flavors. This Australian salad recipe (vegetarian), ready in about 55 minutes, pairs beetroot, peeled and quartered, olive oil, and 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 "Add this recipe to your weekly plan" 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 (about 1 lb) beetroot, peeled and quartered
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups baby spinach leaves
• 2 tbsp finger lime pulp
• 2 tbsp lemon juice
• 1 tsp honey
• 1/4 cup toasted sunflower seeds

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 peeled and quartered medium beetroot (about 1 lb) with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Spread on a baking sheet and roast for 35-40 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp finger lime pulp, 2 tbsp lemon juice, and 1 tsp honey until emulsified to create the dressing.
4. Step 4: In a large bowl, combine the roasted beetroot, cooked quinoa, and 2 cups baby spinach leaves. Drizzle with the finger lime dressing and toss gently to coat.
5. Step 5: Sprinkle 1/4 cup toasted sunflower seeds on top for crunch and serve the salad slightly warm or at room temperature.