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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 401 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.

Step 3

Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.