Vitamin salad

We call this one vitamin salad, because, well it’s full of vitamins. We know it looks like a massacre in that bowl, but it’s actually just those beets. There’s also cabbage, carrots and some other vegetables in there. This is the solid salad to have as a side with meat, fish or in power bowls and wraps! But we had it for lunch when we took the pics – it was light and we were able to work after that. Which is new because we're usually sleepy at that point.

The one thing we make sure to never order when eating out is salad. Our dad has taught us: “When you’re eating out, you don’t know who’s washing their hands and touching what. Always get pizza.” Or anything else that has been thermally processed until it’s almost burned.

So that’s what we'd usually do. However, we always look through the menu, because we want to pretend that we'll get something more sophisticated. And we always look at the salads – there’s quinoa salad, Caesar salads and then there are salads like fitness salad or vitamin salad. So that’s where the inspo for this recipe came from and, yes we did plagiarize the name too.

We have never ordered the vitamin salad at the restaurant and we don’t know what it tastes like there. But this one – it’s crunchy, it’s light and it has a little bit of sweetness to it from the beet and the carrots. We made it with whatever vegetables we were able to find at the end of January that are somewhat in season. (we have promised myself to not eat tomatoes and cucumbers during winter this year!) we just needed a vitamin boost and this one delivered.

Vitamin Salad Ingredients

Use seasonal vegetables to make your own vitamin salad! Whatever vegetables are in season when you’re reading this – that’s what you should use. Those are the nutrient-densest foods at that moment. But for spring, fall and a little bit of winter, this is what we got:

• beet
• carrots
• cabbage
• lettuce
• radishes
• olives
• garlic
• dill

How it comes together

The hardest part about making that vitamin salad is the grocery shopping. And we're not a fan of the grating either, but it takes only five minutes and your hands look perfectly red, as you’ve always wanted them. Beet can do that and so much more. Here’s what you need to do for the salad:

• Peel the beet (and feel the beat, we should be a rapper). Then grate the carrots and the beet.
• Thinly chop the cabbage, lettuce and the dill.
• Mince garlic and cut the radishes and the pitted olives in slices.
• Add everything to a bowl and toss with olive oil or flax oil, lemon juice and salt and pepper to taste.

Turns out it’s a great little meal! In fact, we didn’t have it as a side, it was lunch for us, since we wasn’t too hungry at the time we shot the recipe. But we did have it as a side with some fish the next day. So, use it however you want.

Store The Salad

If you don’t add any dressing you can store the salad in the fridge for 1-2 days using an airtight container.

We personally, prefer to make it as we need it, but if you’re short on time, this is a great option.

Vitamin Salad Option

If you want to make the salad a bit more satiating you can add in some beans, chickpeas, avocado or even feta cheese.

Health Benefits

There are many! Because this salad is full of antioxidants, essential nutrients, fiber and is pretty low in calories. We’ve got folate from the beets, provitamin A from the carrots, vitamin C and K from the cabbage and some healthy fats from the olives. We’re also getting some iron and of course magnesium!