Wellington Beetroot and Macadamia Nut Salad with Finger Lime Dressing

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant salad featuring roasted beetroot, crunchy macadamia nuts, and zesty finger lime pearls, inspired by Wellington’s fresh produce and native Australian ingredients. This Australian-inspired salad recipe, ready in about 50 minutes, pairs beetroot, macadamia nuts, mixed salad greens 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 280 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-inch cubes beetroot
• 1/2 cup, roughly chopped macadamia nuts
• 4 cups mixed salad greens
• 1/2 cup, crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 2 tbsp finger lime pearls
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beetroot with 1 tbsp olive oil and 1/2 tsp salt, then spread on a baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
2. Step 2: While beetroot roasts, toast 1/2 cup roughly chopped macadamia nuts in a dry skillet over medium heat for 5 minutes, stirring frequently until golden and fragrant.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, and 1/4 tsp black pepper to make the dressing.
4. Step 4: In a large bowl, combine 4 cups mixed salad greens, roasted beetroot, toasted macadamia nuts, and 1/2 cup crumbled feta cheese. Drizzle with the dressing and gently toss to coat evenly.
5. Step 5: Plate the salad and garnish each serving with 2 tbsp finger lime pearls for a burst of citrusy texture.