Veggie-Packed Beetroot and Wattleseed Salad with Macadamia Dressing

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

A vibrant salad featuring roasted beetroot and fresh greens tossed with a creamy macadamia nut dressing infused with ground wattleseed. This australian-inspired salads (vegetarian) ready in about 50 minutes blends medium beetroot, peeled and cubed, mixed salad greens, feta cheese, crumbled 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: 35 min Serves 4 Australian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beetroot with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized, turning halfway.
  2. Step 2: Meanwhile, in a blender, combine 1/3 cup toasted macadamia nuts, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp ground wattleseed, 1 tbsp olive oil, 1/4 tsp black pepper, and a pinch of salt. Blend until smooth and creamy.
  3. Step 3: Place 4 cups mixed salad greens in a large bowl and add the roasted beetroot once cooled slightly.
  4. Step 4: Drizzle the macadamia dressing over the salad and toss gently to coat everything evenly.
  5. Step 5: Sprinkle 1/2 cup crumbled feta cheese over the top and garnish with a few extra toasted macadamia nuts before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Veggie-Packed Beetroot and Wattleseed Salad with Macadamia Dressing take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Veggie-Packed Beetroot and Wattleseed 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 Veggie-Packed Beetroot and Wattleseed 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 Veggie-Packed Beetroot and Wattleseed 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 Veggie-Packed Beetroot and Wattleseed Salad with Macadamia Dressing 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