This leek and beet Salad is a slightly unusual combination, however both vegetables are not only a source of many vitamins but 
are very elegant, and the white lightly greenish leeks look good next to the dark red beets. Leeks are a great source of vitamins A and B and are easy on your digestive system while beets are a source of vitamin C and belong to the group of anti-cancer foods.
Ingredients
Leeks – 600 gr
Olive oil – 4 Tbsp
Chopped parsley – 3 tsp
Black/green Olives – 100 gr
Beets (cooked) – 100 gr
Lemon juice
Salt
Pepper
To prepare leeks cut off the root end and the green leaves, thoroughly rinse under cool running water and cut into slices 3-4 cm long
Cook leeks in salted boiling water on medium heat for 20-30 min until they are tender when pierced with a folk
Drain and Cool
Slice beets
For sauce: Mix olive oil + lemon juice + chopped parsley +salt+ pepper
Arrange leeks on a plate, pour sauce over them and decorate with beets and olives
