Gelatin Beet Salad

Organ and tissue transplantation and donationDiseases and conditionsDiet and nutritionKidney transplantationDiabetesDiet and meal planningCKD diet
Gelatin Beet Salad, suitable for CKD patients. Low in calories, sodium, and fat. A refreshing and tangy side dish with a unique flavor!
Meal TypeDinner, Lunch, Salad, Side dish 
DietsLow calorie, Low carb, Low fat, Low phosphorus, Low potassium, Low sodium 
Ingredients
Yield:
Serves 8
  • 6 oz. package of apricot gelatin
  • 15 oz. can sliced pickled beets
  • 1 Granny Smith apple, peeled, cored and julienne
  • ¼ cup sugar
  • ¼ cup cider vinegar
  • 1 teaspoons horseradish
  • 2 teaspoons Dijon mustard
Gelatin Beet Salad
Directions
Prep: 15 min, Cook: 45 min, Total: 1 hr
  1. Drain beets, saving the liquid.
  2. Add enough water to the beet liquid to make 1 ½ cups.
  3. Place beets and apples in a serving bowl.
  4. Bring liquid to a boil, remove from the heat and dissolve gelatin in the liquid.
  5. Add sugar, vinegar, horseradish and Dijon mustard; stir together.
  6. Pour over the beet and apples, refrigerate and allow to gel.
Nutritional Information
  • Calories 115
  • Carbohydrates 27.6 g
  • Dietary Fiber 1.1 g
  • Protein 1.4 g
  • Fat 0.2 g
  • Saturated Fat 0 g
  • Sodium 161.9 mg
  • Potassium 96.5 mg
  • Calcium 8.9 mg
  • Phosphorus 28.7 mg