Source: Enlitened Kosher Cooking by Nechama Cohen

Beet Salad.

Servings

2 cup Soup, borscht/beet, clear, canned , sliced
1 fresh leeks , white part only, thinly sliced
1 red onion , peeled and sliced
2 tbsp vinegar , or lemon juice (up to 3 tbsp)
2 tbsp olive oil
3 SPLENDA® No Calorie Sweetener packets
1 large hard-boiled eggs , sliced (optional)
2 egg whites , hard boiled (optional)

1 Using cooked beets, mix with sliced onions.
2 Season with vinegar, oil and sugar substitute.
3 Add sliced eggs and toss.
4 Can be prepared in advance and refrigerated.