Roasted Beet and Zucchini Salad

Name: Roasted Beet and Zucchini Salad
Yield: Serves 6–8. Scale up or down as needed.
Ingredients: 1 cup (260 g) feta, crumbled into large chunks (or substitute vegan feta); 3 spring onions, finely chopped; 1 cup (185 g) cooked fregola pasta (see note for substitutions); 1 cup (260 g) feta, crumbled into large chunks (or substitute vegan feta); 1 large eggplant (or 2 Asian long eggplants), cubed into ½” (1cm) pieces; Extra-virgin olive oil for roasting; 1 zucchini, quartered lengthwise, seed cavity removed and cubed into ½” (1cm) pieces; 1 large eggplant (or 2 Asian long eggplants), cubed into ½” (1cm) pieces; 1 tsp (5 ml) Dijon mustard; Kosher salt and fresh cracked pepper to taste; 2 tbsp (30 ml) red wine vinegar; 1 tbsp (15 ml) maple syrup; 2 tbsp (2.5 g) mint, roughly chopped; ¼ cup (60 ml) extra-virgin olive oil; ¼ cup (5 g) parsley, roughly chopped; ¼ cup (5 g) dill, roughly chopped; 2–3 large beets, peeled and cubed into ½” (1cm) pieces (see note); Kosher salt and fresh cracked pepper to taste

Preparation info

Serves
6–8
. Scale up or down as needed.

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

In my garden, the beet harvest begins when the zucchini vines begin fruiting. This salad should be served warm or at room temperature for optimal flavor and texture.

Ingredients

2–3 large beets, peeled and cubed into ½” (1cm) pieces (see note)
1 zucchini, quartered lengthwise, seed cavity removed and cubed into ½” (1cm) pieces

Vegan

Method

Instructions

Preheat your oven to 350°F (175°C). On a baking tray lined with parchment paper, toss the cubed beetroot with a drizzle of olive oil and about ½ tsp of kosher salt. Roast at 350°F (175°C).
After 15 minutes, remove the tray from t