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

Grilled Zucchini and Beetroot Salad

Get ready for the ultimate spring salad – grilled zucchini and beetroot salad! It’s yummy, it’s super flavorful and it’s SO easy to make!
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
  • a few fresh oregano and basil leaves
  • 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
  • your favorite pre-washed salad mix 2 generous handfuls per portion

Instructions

  • Cut the zucchini into long, 7mm thick strips. You will use 2 strips per portion. Cut the strips in a zig-zag and grease with olive oil. Add salt, pepper, and dry oregano and grill.
  • Once the zucchini is done, all that's left is to assemble the salad.
  • Add 2 generous handfuls of salad leaves on each plate. Drizzle the salad with olive oil and freshly squeezed orange juice.
  • Add the tomato slices, beetroot cubes, pesto, ricotta, olives (divide the quantities between the 2 plates) and add some fresh oregano and basil leaves on top.
  • We served the salad with wraps, heated in the oven.