Beet, Carrot, and Leek Salad

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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
220 calories/serving
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


4 beetroots 500 g
2 cloves garlic, minced
1/3 cup Classic Vinaigrette 85 mL
2 leeks 600 g
2 carrots, grated 200 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  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 a third 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 another third of 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 remaining Classic Vinaigrette over the carrots, 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

per 1 serving (190g)


% Daily Value




16 g

25 %

Saturated 2.2 g
+ Trans 0 g

11 %


0 mg


120 mg

5 %


18 g

6 %


3 g

14 %


9 g

Net Carbs

15 g


2 g

Vitamin A

55 %

Vitamin C

18 %


5 %


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


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  :


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

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This recipe is in the following categories

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