Beet, Carrot, and Leek Salad

17 Reviews
81% 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.

Preparation : 15 min Cooking : 30 min
240 calories/serving
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

4 beetroots 500 g
2 cloves garlic, minced
65 mL Classic Vinaigrette 1/4 cup
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 [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.

Remarks

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

Nutrition Facts Table

per 1 serving (200g)

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

Protein

2 g

Vitamin A

55 %

Vitamin C

19 %

Calcium

5 %

Iron

12 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
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
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 3
Fats 3 ½

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Members' Reviews

17 Reviews (16 with rating only ) 81% would make this recipe again
Janet3
september 06, 2010 | 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 recipe is in the following categories

Vegetables | Salads | First courses/Appetizers | Vegetarian | Vegan | Halal | Low Sodium | Kosher

Top Reviews

View All Reviews
Janet3
september 06, 2010 | 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