Spiced Wattleseed and Beetroot Salad with Avocado

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A vibrant salad combining roasted beetroot, creamy avocado, and the nutty, coffee-like flavor of wattleseed for a distinctly Australian vegetarian dish. This Australian-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs beetroot (medium, peeled and diced), ripe avocado (diced), mixed salad greens 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 220 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 beetroot (medium, peeled and diced)
• 2 ripe avocado (diced)
• 4 cups mixed salad greens
• 1 tbsp wattleseed (ground)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted pepitas

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and diced beetroots with 2 tbsp olive oil, 1 tbsp ground wattleseed, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
2. Step 2: While beets roast, whisk together 1 tbsp honey, 2 tbsp balsamic vinegar, and 1 tbsp olive oil in a small bowl to create a dressing.
3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 2 diced ripe avocados, and the cooled roasted beetroot.
4. Step 4: Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
5. Step 5: Sprinkle 1/4 cup toasted pepitas on top for extra crunch and serve immediately.