Beet and Cucumber Salad


Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


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


  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.

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.

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

Added Sugar 0 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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