In France, this kind of salad is known as «salade composée», because the ingredients are artfully composed, rather than randomly tossed together.
|2 cloves||garlic, minced|
|1/3 cup||Classic Vinaigrette||85 mL|
|2||carrots, grated||200 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
- 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.
- 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.
- 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.
- 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
Servings of Canada's Food Guide1 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|
ClaimsThis recipe is :
- 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
- Free :
- Added Sugar