Smoked Macadamia and Beetroot Salad with Finger Lime Vinaigrette

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant salad combining smoked macadamia nuts, roasted beetroot, and peppery greens dressed in a zesty finger lime and citrus vinaigrette. This Australian-inspired salad recipe, ready in about 75 minutes, pairs macadamia nuts, beetroot, baby spinach 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 320 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

• 1/2 cup, smoked macadamia nuts
• 3 medium, roasted and sliced beetroot
• 4 cups baby spinach
• 2 cups rocket (arugula)
• 2 tbsp finger lime pearls
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Wrap 3 medium beetroots in foil and roast for 50-60 minutes until tender when pierced with a fork. Let cool, peel, and slice into 1/4-inch rounds.
2. Step 2: In a large salad bowl, combine 4 cups baby spinach and 2 cups rocket leaves.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Toss the greens with the dressing until evenly coated.
5. Step 5: Arrange the sliced beetroot on top of the dressed greens. Sprinkle 1/2 cup smoked macadamia nuts and 2 tbsp finger lime pearls over the salad.
6. Step 6: Serve immediately to enjoy the smoky crunch and tart bursts of finger lime.