Name: Beet & White Bean Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cider vinegar - 2 tablespoons; Dijon mustard - 1 tablespoon; Sugar - ½ teaspoon; Extra-virgin olive oil - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Whole beets, well drained, halved - 1 (16 ounce) can; White kidney beans (cannellini), drained - 1 (15 ounce) can; Baby arugula leaves - 4 cups; Reduced-fat crumbled blue cheese - ½ cup; Coarsely chopped walnuts, toasted - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Beet & White Bean Salad

1. Cider vinegar - 2 tablespoons

2. Dijon mustard - 1 tablespoon

3. Sugar - ½ teaspoon

4. Extra-virgin olive oil - ¼ cup

5. Salt and ground black pepper to taste - ¼ cup

6. Whole beets, well drained, halved - 1 (16 ounce) can

7. White kidney beans (cannellini), drained - 1 (15 ounce) can

8. Baby arugula leaves - 4 cups

9. Reduced-fat crumbled blue cheese - ½ cup

10. Coarsely chopped walnuts, toasted - ½ cup

How to cook deliciously - Beet & White Bean Salad

1. Stage

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.

2. Stage

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

3. Stage

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