Smoked Macadamia and Beetroot Salad with Finger Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining smoked macadamia nuts, roasted beetroot, and peppery greens dressed in a zesty finger lime and citrus vinaigrette. This australian-inspired salads ready in about 75 minutes pairs smoked macadamia nuts, medium, roasted and sliced 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.

Prep: 15 min Cook: 60 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Smoked Macadamia and Beetroot Salad with Finger Lime Vinaigrette take to make?

Total time is about 75 minutes (15 min prep + 60 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 Smoked Macadamia and Beetroot Salad with Finger Lime Vinaigrette?

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 smoked macadamia nuts from drying out.

Can I substitute ingredients in Smoked Macadamia and Beetroot Salad with Finger Lime Vinaigrette?

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 Macadamia and Beetroot Salad with Finger Lime Vinaigrette 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 Smoked Macadamia and Beetroot Salad with Finger Lime Vinaigrette?

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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