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–+ servings
Grilled Zucchini and Beetroot Salad Salata de dovlecel la gratar cu sfecla coapta

Grilled Zucchini and Beetroot Salad

A quick and flavorful spring salad with grilled zucchini, roasted beetroot, fresh tomato, and green pesto. Ready in just 20 minutes and easily made vegan by skipping the ricotta.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Choose Serving Size 2

Ingredients 

  • ½ zucchini cut in long strips, approx. 7mm thick
  • 1 tomato sliced
  • 4 Tbsp roasted beetroot from a jar, cut into cubes
  • 2 tsp green pesto
  • fresh oregano and basil leaves a few
  • 4 olives
  • 3 Tbsp olive oil 2 for the dressing and 1 for grilling the zucchini
  • 1 Tbsp ricotta optional (omit it for the vegan/dairy-free version)
  • ½ orange
  • pre-washed salad mix your favorite, 2 generous handfuls per portion

Instructions

  • Cut the zucchini into long strips about 7mm thick. You will use 2 strips per portion. Score the strips in a zig-zag pattern, then brush with olive oil. Season with salt, pepper, and dried oregano and grill until tender and lightly charred on both sides.
  • Once the zucchini is done, all that's left is to assemble the salad.
  • Add 2 generous handfuls of salad leaves to each plate. Drizzle with olive oil and freshly squeezed orange juice.
  • Add the tomato slices, beetroot cubes, pesto, ricotta, and olives, dividing the quantities between the 2 plates, then scatter fresh oregano and basil leaves on top.
  • Serve the salad with wraps heated in the oven.

Notes

Omit the ricotta for a vegan, dairy-free version. Serve with oven-heated wraps for a more filling meal.