Veggie-Packed Beetroot and Warrigal Greens Salad

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

A vibrant salad combining earthy roasted beetroot with native Australian warrigal greens, tossed in a tangy lemon vinaigrette for a fresh, healthy side. This australian-inspired salads (vegetarian) ready in about 40 minutes pairs fresh warrigal greens (or spinach), olive oil, lemon juice 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.

Prep: 10 min Cook: 30 min Serves 4 Australian cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 400°F. Toss 2 cups cubed peeled beetroot with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes, turning halfway, until tender and edges caramelize.
  2. Step 2: While the beetroot roasts, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1/4 tsp black pepper in a small bowl to create the dressing.
  3. Step 3: In a large bowl, combine 4 cups fresh warrigal greens with the warm roasted beetroot cubes. Drizzle the lemon-honey dressing over the salad and toss gently to coat.
  4. Step 4: Sprinkle 1/4 cup chopped toasted macadamia nuts over the top for added crunch and serve immediately as a refreshing side dish.

Frequently asked questions

How long does Veggie-Packed Beetroot and Warrigal Greens Salad take to make?

Total time is about 40 minutes (10 min prep + 30 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 Beetroot and Warrigal Greens 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 Beetroot and Warrigal Greens 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 Beetroot and Warrigal Greens 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 Beetroot and Warrigal Greens 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.

Related recipes