Wellington Lamb Salad with Roasted Beetroot and Mint Yogurt

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring tender roasted lamb from Wellington, paired with sweet roasted beetroot and a refreshing mint yogurt dressing. This australian-inspired salads ready in about 50 minutes pairs olive oil, divided sea salt, divided 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: 35 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 peeled and cubed medium beetroot with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 30-35 minutes until tender and caramelized.
  2. Step 2: While beetroot roasts, season 1 lb lamb leg steak strips with 1/2 tsp sea salt and 1/4 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add lamb strips and sear for 3-4 minutes, stirring occasionally, until browned on all sides but still medium rare.
  4. Step 4: In a small bowl, combine 1/2 cup Greek yogurt, 3 tbsp chopped fresh mint, and 1 tbsp lemon juice. Mix well and season with a pinch of salt.
  5. Step 5: In a large salad bowl, toss 4 cups baby spinach leaves with the roasted beetroot and 1/3 cup toasted chopped walnuts.
  6. Step 6: Arrange the seared lamb strips on top of the salad and drizzle with the mint yogurt dressing. Serve immediately for a fresh, hearty salad.

Equipment for this recipe

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Frequently asked questions

How long does Wellington Lamb Salad with Roasted Beetroot and Mint Yogurt take to make?

Total time is about 50 minutes (15 min prep + 35 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 Wellington Lamb Salad with Roasted Beetroot and Mint Yogurt?

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 Wellington Lamb Salad with Roasted Beetroot and Mint Yogurt?

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 Wellington Lamb Salad with Roasted Beetroot and Mint Yogurt 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.

What goes well with Wellington Lamb Salad with Roasted Beetroot and Mint Yogurt?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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