Ingredients for - Beet & White Bean Salad
6.
Whole beets, well drained, halved 1 (16 ounce) can
7.
White kidney beans (cannellini), drained 1 (15 ounce) can
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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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