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Cooked beef salad with potatoes, beets, carrots and leeks (*)


Portions for 1 serving:

4oz cooked beef in aspic (or corned beef)

1 cooked potato

1 small beet

1 cooked carrot

1/2 cooked leek


1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp wine vinegar

1/8 tsp iodized salt


Nutriments table


Good combination of cooked vegetables when you have enough of raw vegetables in your salads.

During preceding days, you would have steam-cooked during 30mn two potatoes cut in cubes, two carrots cut in slices and one leek cut in 1" chunks. Do not use the dark green parts of the leek and remove the outer leaves.

Prepare the sauce in a small bowl and pour it over the salad.

The beet can be replaced by an avocado, both salads are good.

This salad keeps well several hours in an hermetic container and can be used for picnic or lunch.