Beet & White Bean Salad

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


Directions

  1. Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
  2. Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
  3. To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

04/20/2018
Beet & White Bean Salad, recipe PT15M PT1H 5 455 calories

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