Beet, Carrot, and Leek Salad

Beet, Carrot, and Leek Salad

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

4 servings
Preparation 15 min
Cooking 30 min

240 calories per serving 


4 beetroots   500 g
2 cloves garlic, minced    
1/4 cup Classic Vinaigrette (Recipe)   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]   0.1 g
  ground pepper to taste    


  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.


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

Nutrition Facts Table

Nutrition Facts

per 1 serving (220g)


% DV*

* DV = Daily Value




19 g

29 %

Saturated 2.5 g
+ Trans 0 g

13 %


0 mg


115 mg

5 %


18 g

6 %


3 g

14 %


9 g


2 g

Vitamin A

50 %

Vitamin C

20 %


4 %


10 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Halal | Kosher | Low Sodium | Vegan | Vegetarian

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