Vegetable and Beetroot Salad with Macadamia Dressing

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

A vibrant Australian-inspired salad combining fresh garden vegetables and earthy beetroot, topped with a creamy macadamia nut dressing. This australian-inspired salads (vegan) ready in about 20 minutes blends mixed salad greens, medium, diced cooked beetroot, medium, thinly sliced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 5 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 1/2 cup raw macadamia nuts in a dry skillet over medium heat for 4-5 minutes until golden and fragrant, shaking the pan frequently. Let cool.
  2. Step 2: In a blender or food processor, combine toasted macadamia nuts, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp water. Blend until smooth and creamy.
  3. Step 3: In a large bowl, toss 4 cups mixed salad greens with 2 diced cooked beetroot, 1 medium thinly sliced cucumber, 1 cup halved cherry tomatoes, and 1/4 small thinly sliced red onion.
  4. Step 4: Drizzle the macadamia dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately.

Frequently asked questions

How long does Vegetable and Beetroot Salad with Macadamia Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable and Beetroot Salad with Macadamia Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vegetable and Beetroot Salad with Macadamia Dressing?

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 Vegetable and Beetroot Salad with Macadamia Dressing 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.

Is Vegetable and Beetroot Salad with Macadamia Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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