Beet and Cucumber Salad

Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita® dietitian Dianna from New Mexico.

Portions: 6

Serving size: 3/4 cup

Ingredients

  • 1 cucumber
  • 15 ounces canned low-sodium sliced beets
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons canola oil
  • 2 tablespoons Gorgonzola cheese

Preparation

  1. Thinly slice cucumber.
  2. Place beet slices on a serving plate.
  3. Layer cucumber slices on top of beet slices.
  4. Drizzle with vinegar and oil.
  5. Sprinkle with Gorgonzola cheese.

Nutrients per serving

  • Calories  74
  • Protein  1 g
  • Carbohydrates  13 g
  • Fat  2 g
  • Cholesterol  2 mg
  • Sodium  93 mg
  • Potassium  207 mg
  • Phosphorus  37 mg
  • Calcium  36 mg
  • Fiber  1.7 g

Renal and renal diabetic food choices

  • 1-1/2 vegetable, medium potassium
  • 1/2 fat

Carbohydrate choices

1

Helpful hints

  • Gorgonzola cheese is an Italian-made blue cheese. Because blue cheese has intense flavor and is very high in sodium (400 mg/ounce), a very small portion size is used in this recipe.
  • Chill beets before preparing recipe.

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What's everyone saying?

1 Comment | Average User Rating:
Beet and Cucumber Salad
says:
4

We don't like gorgonzola, so we used provolone and it was very tasty.

Feb. 05, 2010, 1:39 PM - Inappropriate review?

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