Beet & White Bean Salad

Name: Beet & White Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
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:; 2 3/4 cups whole beets, well drained and each cut in half(or 16-ounce can); 1 can white kidney beans (cannellini)(15-ounce can); 1/2 cup reduced fat crumbled blue cheese; 1/2 cup coarsely chopped walnuts, toasted; baby arugula leaves(optional)

AppetizerAmerican⏱ 15 minServes 6

By Public

Nutritious and flavorful canned beans and beets are just two of the many versatile canned ingredients in your pantry – they can be added to just about anything! Give yourself an extra dose of fiber and flavor tonight with this delicious salad featuring canned white kidney beans and beets.

Ingredients

Dressing:
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar

+ 8 more ingredients

Instructions

Prepare dressing: In small bowl combine cider vinegar, Dijon mustard, and sugar. Gradually add olive oil until well blended. Season with salt and pepper.

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

To serve, place arugula leaves on platter or in serving bowl; top with beet mixture.

Sprinkle with crumbled blue cheese and walnuts.

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Nutrition Estimate

187Calories

8gProtein

13gCarbs

11gFat

Per serving • Estimated by Blinner AI