Veggie-Packed Aussie Beetroot and Fetta Salad

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

A refreshing salad combining roasted beetroot, creamy fetta, and peppery rocket leaves, dressed with a tangy balsamic and macadamia oil vinaigrette. This australian-inspired salads (vegetarian) ready in about 55 minutes pairs olive oil, salt, black pepper 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: 40 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium beetroot with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and edges caramelize.
  2. Step 2: In a small bowl, whisk together 3 tbsp macadamia oil, 2 tbsp balsamic vinegar, and 1 tsp honey until emulsified.
  3. Step 3: In a large salad bowl, combine 4 cups fresh rocket leaves, the roasted beetroot cubes (cooled slightly), and 1 cup crumbled fetta cheese.
  4. Step 4: Drizzle the vinaigrette over the salad and toss gently to coat evenly.
  5. Step 5: Sprinkle 1/4 cup roughly chopped toasted macadamia nuts on top for crunch and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Veggie-Packed Aussie Beetroot and Fetta Salad take to make?

Total time is about 55 minutes (15 min prep + 40 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 Veggie-Packed Aussie Beetroot and Fetta Salad?

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 olive oil from drying out.

Can I substitute ingredients in Veggie-Packed Aussie Beetroot and Fetta Salad?

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 Veggie-Packed Aussie Beetroot and Fetta Salad 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 Veggie-Packed Aussie Beetroot and Fetta Salad vegetarian?

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

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