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.

This recipe is incompatible with your food profile

Ingredients

??? beetroots ???
??? garlic, minced ???
??? Classic Vinaigrette ???
??? leeks ???
??? carrots, grated ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? 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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

View All Reviews
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.

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.