Beet & White Bean Salad

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 394 Calories

Ingredients

• 2 tablespoons cider vinegar
• salt and ground black pepper to taste
• 1 tablespoon Dijon mustard
• ½ teaspoon sugar
• ¼ cup extra-virgin olive oil
• ½ cup coarsely chopped walnuts, toasted
• 1 (16 ounce) can whole beets, well drained, halved
• 1 (15 ounce) can white kidney beans (cannellini), drained
• ½ cup reduced-fat crumbled blue cheese
• Baby arugula leaves

Recipe Instructions

Step 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.

Step 2

Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.

Step 3

To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.