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Beet Salad for Fall

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


Based on tbd servings per recipe.

  • 4, chilled Beets, roasted, peeled, diced
  • 2-3 ounces Stilton or blue cheese
  • 1/2 cup Walnuts or Pecans
  • 1/4 cup Fresh Basil, chopped fine
  • 1/2 cup Fruit or herb vinegar
  • 2 tablespoons Olive Oil
  • 1 per person Bed of leaf lettuce


  1. Heat oven to 400 degrees.
  2. Roast beets till tender, about 45 min.
  3. Chill, peel and dice.
  4. Turn out onto parchment paper or aluminum foil and separate nuts while still hot.
  5. Prepare lettuce bed.
  6. Toss beets with basil, vinegar and oil.
  7. Sprinkle on lettuce bed.
  8. 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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