Smoky Beetroot and Wattleseed Salad with Pepita Crunch

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A colorful salad combining roasted smoky beetroot with the nutty flavor of wattleseed and a crunchy pepita topping, dressed with a tangy vinaigrette. This Australian-inspired salad recipe, ready in about 45 minutes, pairs medium beetroots, peeled and cubed, olive oil, smoked paprika 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 180 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 beetroots, peeled and cubed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp wattleseed, ground
• 4 cups mixed salad greens
• 1/3 cup pepitas (pumpkin seeds)
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium beetroots with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground wattleseed, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the beetroot cubes on a baking tray in a single layer and roast for 30-35 minutes until tender and slightly caramelized, stirring halfway through.
3. Step 3: While the beets roast, toast 1/3 cup pepitas in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning; set aside.
4. Step 4: In a small bowl, whisk together 1 tbsp honey, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, and 1 tbsp olive oil with a pinch of salt and pepper to make the vinaigrette.
5. Step 5: In a large bowl, combine 4 cups mixed salad greens with the roasted beetroot and drizzle the vinaigrette over. Toss gently to coat.
6. Step 6: Serve the salad topped with the toasted pepitas for added crunch and nuttiness.