Beet & White Bean Salad
Ingredients
- Dressing: ⓘ
- 2 tablespoons cider vinegar ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/4 cup extra-virgin olive oil ⓘ
- Salt and ground black pepper to taste ⓘ
- Salad: ⓘ
- 1 (16 ounce) can whole beets, well drained, halved ⓘ
- 1 (15 ounce) can white kidney beans (cannellini), drained ⓘ
- 1/2 cup reduced-fat crumbled blue cheese ⓘ
- 1/2 cup coarsely chopped walnuts, toasted
- Baby arugula leaves ⓘ
Instructions
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Nutrition & Diet Analysis (per serving)
679
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).