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Beet Salad

Beet Salad

Low Carb, Fat Free


Yield: 8–10 servings

In our house, serving this on the afternoon preceding the Seder is a family tradition.


  • cooked beets, sliced
  • 1 leek, white part only, thinly sliced
  • 1 small red onion, peeled and sliced


  • 2-3 tablespoons vinegar, or lemon juice
  • 2 tablespoons olive oil
  • 3 packets sugar substitute
  • 1 hard-boiled egg plus 2 hard-boiled egg whites, sliced (optional)

Using cooked beet, mix with sliced onions. Season with vinegar, oil and sugar substitute. Add sliced eggs and toss. Can be prepared in advance and refrigerated.

Nutrition Facts Serving size (cup) 1/2 (oz) 4 (g) 120 Calories 55 Protein (g) 1.7 Carbs (g) 6 Fat (g) 0.9 Sat. Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 100 Calcium (mg) 37 Fiber (g) 2.6 Exchanges: Vegetable exchange 1

The following recipe series are excerpts from EnLITEned Kosher Cooking EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. The healthy Passover tips were provided by Nechama Cohen courtesy of the Jewish Diabetes Association Jewish Diabetes Association. In addition to its beautiful Passover section there are an additional 140 plus recipes throughout the book usable for Passover as well.
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