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Beet Salad

Salads, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 4 servings per recipe.

  • 4, chilled beets, roasted, peeled, and diced
  • 1/2 cup walnuts or pecans
  • 1 per person bed of leaf lettuce
  • 1/4 cup fresh basil, chopped fine
  • 1/2 cup fruit or herb vinegar
  • 2 tablespoons olive oil
  • 2-3 ounces Stilton or blue cheese


  1. Heat oven to 400 degrees.
  2. Roast beets until tender, about 45 min.
  3. Chill, peel and dice.
  4. Add the nuts, sugar, and water to a fry pan. Heat mixture, stirring constantly until most the liquid bubbles away.
  5. When the nuts are coated, and the fry pan is almost dry, pourĀ  nuts onto parchment paper or aluminum foil and separate nuts while still hot.
  6. Let cool and can be stored at room temperature for several months.
  7. Prepare lettuce bed.
  8. Toss beets with basil, vinegar and oil.
  9. Sprinkle on lettuce bed.
  10. Scatter cheese cubes and nuts across the top.

About This Recipe

Colorful red and yellow beets add interest to a meat dish. Roast extra beets when cooking them for a meal so you can have the leftovers for this amazing salad.

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