Low Protein Low Phosphorus Roasted Beet Salad

This vibrant Low Protein Low phosphorus Roasted Beet Salad is an easy and healthy addition to any meal. Cooked with the most basic ingredients like olive oil, dijon mustard sauce, honey, celery, and scallions, this recipe is kidney-friendly, heart-healthy, and good for diabetes.

Low protein low phosphorus roasted beet salad -1
Low protein low phosphorus roasted beet salad

This delectable side dish requires only a few ingredients and is full of sweet, earthy, and fragrant flavor.

This recipe kidney friendly

The main ingredient in this recipe is beets, which have a lot of fiber. A diet high in fiber is recommended for people with chronic kidney disease (CKD) because fiber from foods like beets acts as prebiotics. Prebiotics feed the healthy bacteria in the gut. These healthy bacteria in the gut are called probiotics, and they are responsible for removing uremic toxins from the gut and helping to reduce inflammation in people with CKD.

A low-protein diet with more fruits, vegetables, whole grains, and less animal protein is the cornerstone of nutritional therapy for CKD. How much protein you need depends on your stage of kidney disease. A low-protein diet is recommended for people who have kidney disease and are not on dialysis. However, a higher protein intake is recommended for those who are on dialysis.

This is a low-protein recipe, as beets are naturally low in protein. Each serving of this recipe contains 2 grams of protein. Being low in protein, this recipe is a good choice for people with stages 1, 2, 3, 4, and 5 (without dialysis) kidney disease.

Sodium is a mineral that is naturally found in foods. Sodium is important for keeping the right balance of fluids in your body. If you want to take care of your kidney disease and avoid heart problems in the future, you should eat a low-sodium diet.

This recipe has 169 mg of sodium per serving, which is on the lower side for a serving. Reducing your sodium consumption can help reduce swelling in your hands, legs, lungs, and heart. It can also help lower your blood pressure because you will not be carrying extra fluid around.

The potassium content of this recipe is 349 mg per serving, which is moderately low for a serving. This is good if you are on a potassium-restricted diet and need to eat less potassium. If you want to further reduce the potassium in this recipe, you can use leaching as a technique for cooking the beets rather than baking them.

There are 49 mg of phosphorus in every serving of this recipe. This is a low amount of phosphorus and is really good if you want to lower your dietary phosphorus intake. What’s more, only 10–30% of this phosphorus is absorbed by your body because all of this phosphorus is plant-based and not readily absorbable by the body.

High phosphorus levels do become a concern as kidney disease progresses. Here is a list of foods that are lower in phosphorus that you can include in your diet:

  • Corn and rice cereal
  • Breads, rice and pasta
  • Fresh fruits and vegetables
  • Rice milk that is not enriched
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Low protein low phosphorus roasted beet salad – great for chronic kidney disease (CKD)

This recipe is heart-healthy

Eating a heart-healthy diet means that you include more vegetables, fruits, whole grains, lean meats, and healthy oils that contain omega-3 fatty acids. Such a diet is also low in total fat, unhealthy fats like trans fat or saturated fat, processed grains, salt, and sugar.

The total fat content of this recipe is 7 grams per serving. This is a modest amount of fat for a serving. Of the 7 grams, 5 grams are monounsaturated fat that has antioxidant and anti-inflammatory properties. Regular consumption of monounsaturated fat has been linked to a reduced risk of heart disease, such as strokes, heart attacks, and cancer.

Every serving of this recipe has 1 gram of saturated fat and 0 mg of cholesterol, which is low. Low amounts of saturated fat and no cholesterol make this recipe a great choice for managing high blood cholesterol levels. Heart attacks and strokes are more likely to happen if your blood cholesterol level is high.

If you are concerned about your heart health, try to limit your consumption of the following saturated fat-rich foods:

  • Beef, lamb, pork
  • Poultry such as chicken and turkey with skin
  • Beef fat, and lard
  • Milk products such as butter and full fat cheese and ice cream
  • Tropical cooking oils such coconut oil, palm oil and palm kernel oil

There is 169 mg of sodium per serving in this recipe. This amount of sodium is low for a serving and is good for managing high blood pressure.

This recipe is diabetes friendly

Eating calories based on your nutritional needs to maintain a healthy weight is a great way to start with diabetes management. Eat more salads and vegetables because they are naturally low in calories, nutritious, and high in fiber. Avoid processed foods that are lacking in many nutrients and are calorie-dense. This recipe has 114 calories per serving, which is low and a great addition to any diabetes friendly meal.

The total carbohydrate in this recipe is 12 grams per serving. It also has 4 grams of fiber per serving. The main ingredient in this recipe is beets, which are naturally low in carbohydrates and high in fiber. Because of this, beets are an excellent choice for people with diabetes, as they do not cause blood sugar spikes and keep you full for longer periods of time.

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Low protein low phosphorus roasted beet salad – great for diabetes and heart health

Ingredients that make this recipe great

Beets: Beets belong to the family of root vegetables, which include vegetables that grow under the ground. Some examples of root vegetables are potatoes, ginger, carrots, parsnips, yams, rutabaga, and sweet potatoes. Onions, garlic, shallots, and fennel are just a few examples of bulbous root vegetables.

Beets are very high in fiber, which means they help you feel full for longer times, keep your insulin regulated, and aid in digestion. They also contain antioxidants that help fight inflammation in the body. Apart from antioxidants, beets are also a great source of 

  • Manganese, which helps in bone development, brain function, and metabolism of various nutrients.
  • Folate, which is important for regular growth and development, and proper functioning of the heart.
  • Copper, which is an essential mineral required for energy production as well as the creation of certain neurotransmitters.
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Low protein low phosphorus roasted beet salad – ingredients health benefits

How to make this recipe

Here are the steps to make this recipe:

  • Preheat the oven to 400°F. Wrap each beat in aluminum foil.
  • Roast for 1 1/4 hours, or until the beets are just soft when pierced with a knife. Allow the beets to cool after unwrapping them.
  • In a small bowl, whisk together mustard, oil, vinegar, honey, salt, and pepper to make the dressing.
  • Once the beets are cool enough, peel their skin. As a pro tip, wear disposable gloves while peeling the beets so that your hands are not stained from the pigments. 
  • Slice off the root ends from the beets and chop them into bite-sized pieces.
  • Place the chopped beets. Add celery and shallot. Pour dressing in the bowl. 
  • Give the salad a toss so that beets are covered in dressing. Serve chilled or at room temperature.
Low protein low phosphorus roasted beet salad featured -5

Low Protein Low Phosphorus Roasted Beet Salad

8f7236c9626d7dcca9cca39f75b7f03fArchana Singh, PhD
This kidney friendly, low protein, and low phosphorus beet salad is made with celery, shallots, oilive and vinegar dressing.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 114 kcal

Ingredients
  

  • 2 lb beets (5-6 medium-sized)
  • 1 shallot, large, finely chopped
  • 1 celery stalk, medium, finely chopped
  • 1/4 cup olive oil
  • 2 tbsp sherry vinegar, or balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground (optional)

Instructions
 

  • Preheat the oven to 400°F. Wrap each beet in aluminum foil.
  • Roast beets for 1 hour 15 minutes, or until they are just soft when pierced with a knife. Allow the beets to cool after unwrapping them.
  • In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper to make the dressing.
  • Once the beets are cool enough, peel their skin.
  • Slice of the root ends of the beets and chip them into bite-sized pieces.
  • Place the chopped beets in a mixing bowl. Add celery and shallot to the bowl. Pour dressing over the vegetables.
  • Give the salad a toss so that the vegetables are covered in dressing. Serve chilled or at room temperature.

Nutrition

Calories: 114kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 169mgPotassium: 394mgFiber: 4gPhosphorus: 49mg
Keyword Low Sodium
Tried this recipe?Let us know how it was!

How to store this recipe

You can store this recipe in an airtight container for up to 3 days.

FAQs

Are beets good for kidney disease?

Beets are great prebiotics that feed the gut bacteria and aid in the removal of uremic toxins. Reduced toxin levels lower inflammation in people with kidney disease, which otherwise leads to malnutrition and increased cardiovascular risk in people with CKD.

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Archana Singh, PhD

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