Beet & White Bean Salad
This beet and bean salad is delicious and nutritious. Stock your pantry with fiber-rich canned beets and add them to just about anything.
Ingredients
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2 tablespoons cider vinegar
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1 tablespoon Dijon mustard
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½ teaspoon sugar
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¼ cup extra-virgin olive oil
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salt and ground black pepper to taste
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1 (16 ounce) can whole beets, well drained, halved
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1 (15 ounce) can white kidney beans (cannellini), drained
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4 cups baby arugula leaves
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½ cup reduced-fat crumbled blue cheese
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½ cup coarsely chopped walnuts, toasted
Description
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Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
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Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
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Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.
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