I call this one vitamin salad, because, well it’s full of vitamins. I 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 perfect salad to have as a side with meat, fish or in power bowls and wraps! But I had it for lunch when I took the pics – it was light and I was able to work after that. Which is new because I’m usually sleepy at that point.

The one thing I make sure to never order when eating out is salad. My dad has taught me: “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 I’d usually do. However, I always look through the menu, because I want to pretend that I’ll get something more sophisticated. And I 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 I did plagiarize the name too.

I have never ordered the vitamin salad at the restaurant and I 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. I made it with whatever vegetables I was able to find at the end of January that are somewhat in season. (I have promised myself to not eat tomatoes and cucumbers during winter this year!) I 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 I got:

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

How To Make Vitamin Salad

The hardest part about making that vitamin salad is the grocery shopping. And I’m 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, I 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, I didn’t have it as a side, it was lunch for me, since I wasn’t too hungry at the time I shot the recipe. But I 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.

I personally, prefer to make it as I 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!

More Healthy Salad Recipes

I hope you enjoy this refreshing vitamin salad if you give it a go! For more healthy salad recipes, check these out:

Yield: 1

Vitamin Salad Recipe

Vitamin salad! A healthy salad recipe with beets, carrot and much more that is full of fiber, vitamins and antioxidants and perfect as a veggie side!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 beet, grated
• 2 carrots, grated
• 1 bunch of radishes, sliced
• 2 cups green cabbage, thinly chopped
• 2 cups lettuce, thinly chopped
• 2 tbsp dill, thinly chopped
• 1 garlic clove, minced
• 2 tbsp chopped, pitted olives
• Salt, pepper, olive oil and lemon juice to taste

Instructions

1. Peel the beet. Then grate the carrots and the beet.
2. Thinly chop the cabbage, lettuce and the dill.
3. Mince garlic and cut the radishes and the pitted olives in slices.
4. Add everything to a bowl and toss with olive oil or flax oil, lemon juice and salt and pepper to taste.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 833mgCarbohydrates: 36gFiber: 13gSugar: 17gProtein: 7g