Veggie-Packed Aussie Beetroot and Fetta Salad

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A refreshing salad combining roasted beetroot, creamy fetta, and peppery rocket leaves, dressed with a tangy balsamic and macadamia oil vinaigrette. This Australian-inspired salad recipe (vegetarian), ready in about 55 minutes, pairs beetroot, olive oil, salt 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.

Ingredients

• 3 medium, peeled and cut into 1/2-inch cubes beetroot
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups fresh rocket leaves
• 1 cup crumbled fetta cheese
• 3 tbsp macadamia oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 cup, roughly chopped toasted macadamia nuts

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.