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Gelatin Beet Salad, suitable for CKD patients. Low in calories, sodium, and fat. A refreshing and tangy side dish with a unique flavor!
Ingredients
- 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
Image
![Gelatin Beet Salad Gelatin Beet Salad](/sites/default/files/styles/large/public/gelatin_beet_salad.jpg?itok=7L3ArddR)
Directions
Nutritional Information Prep: 15 min, Cook: 45 min, Total: 1 hr
- Drain beets, saving the liquid.
- Add enough water to the beet liquid to make 1 ½ cups.
- Place beets and apples in a serving bowl.
- Bring liquid to a boil, remove from the heat and dissolve gelatin in the liquid.
- Add sugar, vinegar, horseradish and Dijon mustard; stir together.
- Pour over the beet and apples, refrigerate and allow to gel.
- 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