Beet, Carrot, and Leek Salad

19 Reviews
82% would make this recipe again

In France, this kind of salad is known as «salade composée», because the ingredients are artfully composed, rather than randomly tossed together.

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Preparation : 15 min Cooking : 30 min
240 calories/serving

Ingredients

4 beetroots 500 g
2 cloves garlic, minced
1/4 cup Classic Vinaigrette 65 mL
2 leeks 600 g
2 carrots, grated 200 g
2 tbsp extra virgin olive oil 30 mL
4 tsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Prepare the beets: boil or steam them about 25 min, then peel and dice them into bite-size pieces. Put the pieces in a bowl, then pour in half of the Classic Vinaigrette. Mince the garlic and add it to the bowl. Add salt and pepper, toss well and set aside.
  2. While the beets are cooking, prepare the leeks: cut off the dark green tops and slice the white and pale-green parts into large chunks, then boil or steam them for about 10 min, until soft. Drain the leeks and let cool a few minutes. With a serrated knife, cut each chunk into rounds about 1 cm thick and transfer them to another bowl. Pour in the remaining Classic Vinaigrette, then season with salt and pepper. Blend gently and set aside.
  3. Peel the carrots, then shred them using a large-holed grater. Put them in a third bowl. Pour the olive oil over the carrots, add the lemon juice, and season with salt and pepper. Toss to combine.
  4. Arrange the dressed vegetables in 3 separate mounds onto individual serving plates. Serve.

Observations

The beets and leeks may be cooked a few days in advance.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

240

Fat

19 g

29 %

Saturated 2.5 g
+ Trans 0 g

13 %

Cholesterol

0 mg

Sodium

110 mg

5 %

Carbohydrate

18 g

6 %

Fibre

3 g

14 %

Sugars

9 g

Net Carbs

15 g

Protein

2 g

Vitamin A

55 %

Vitamin C

19 %

Calcium

5 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Vitamin A, Vitamin E
Good source of  :
Potassium, Vitamin K
Source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B6, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 3
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

19 Reviews (18 with rating only) 82% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I had never eaten beets or leeks prior to trying this recipe. So i was skeptical about liking it, but it is a great salad. I did mix everything together rather than leaving all the veggies separate. one of my new favourites.

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