Beet, Carrot, and Leek Salad

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0% 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
220 calories/serving

Ingredients

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]

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 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.

Observations

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

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

220

Fat

16 g

25 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

18 g

6 %

Fibre

3 g

14 %

Sugars

9 g

Net Carbs

15 g

Protein

2 g

Vitamin A

55 %

Vitamin C

18 %

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
More info
Check out our Meal Plans for Type 2 Diabetes

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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

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