Vitamin C Salad

A super easy salad recipe that your body will LOVE you for. Carrie’s Vitamin C Salad.

Winter can leave us feeling like we NEED to feel the SUN and this salad is as close to tasting SUNSHINE as it gets. FULL of bright, vibrant colour and nutrient dense FLAVOUR that our bodies need in these darker, colder months. 

Taken from inspiration from a recent trip to Toronto restaurant Brothers Carrie adapted the salad to quickly become a crowd pleasing favourite go-to for colourful eating this winter! What you will need:

Endive

Beets

Blood Oranges

Lemons

Pistachios

Good quality Olive Oil, Flakey Sea Salt, Artisan grainy Mustard, and Maple Syrup.

Feel free to prep and boil your own beets, but we love to cheat and buy the prepped and already boiled beets at the grocery! Beets are packed with essential vitamins, and minerals our bodies need especially during winter months!

With a sharp knife slice the skin off the oranges, and slice the beets. 

Place your sliced beets and blood oranges on a platter. Drizzle with a quality olive oil, sprinkle with a beautiful flakey sea salt, and microplane lemon zest. 

Wedge your Endive, keeping the core intact. Heat your cast iron pan with olive oil. 

Once the cast iron pan is thoroughly heated, place endive in core down, and sear until charred on all sides. 

Finely chop your pistachios and dry toast them in a pan over medium heat – NO need to add oil. Toasting nuts releases their essential oils, and causes the nuts to become more fragrant and heighten their flavour and crunch! 

Dressing:

High Quality Olive Oil – we used our award winning Merula Olive Oil from Spain – Available in our gourmet foods section

Apple Cider Vinegar

Maple Syrup – we used our all natural small batch Escuminac brand from Quebec. Available in our gourmet food section

Tsp – Artisan Grainy Mustard

Flakey Sea Salt – we used our Sal de Ibiza. Available in our gourmet foods section

Lemon juice


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