Beet Salad

Yield: 8–10 servings

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

Salad

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

Dressing

• 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