This roasted beetroot, feta and macadamia salad makes a brilliant lunchtime dish or dinner side salad.


  • 3 large beetroots, washed and quartered

  • Olive oil, for drizzling

  • 50g baby beetroot or spinach leaves

  • 50g mixed salad leaves

  • ¼ cup macadamia nuts, roughly crushed

  • 150g Barambah feta, marinated or in brine

  • ¼ cup lemon Juice

  • ¼ cup olive oil

  • 1 tbs honey

  • 1 lemon rind, finely grated

  • Salt and pepper to taste.


  • 1.

    Place beetroot on a baking tray and drizzle with oil. Then bake in a hot oven at 200°C for 30 minutes or until tender

  • 2.

    To make the dressing, whisk together the lemon juice, olive oil, honey, lemon rind and seasoning

  • 3.

    Arrange washed leaves, nuts and beetroot on a serving platter

  • 4.

    Top with crumbled feta and drizzle with dressing.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 306kj
  • Fat Total 30g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 7g
  • Sugar 5g
  • Sodium 221mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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