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
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.
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
