Beet & White Bean Salad
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Ingredients
- 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
- 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)
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.
Nutrition
| Calories | 420 |
|---|---|
| Protein | 14 g |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Cholesterol | 13 mg |
| Sodium | 454 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Cans Get You Cooking