Beet & White Bean Salad

Name: Beet & White Bean Salad
Total time: 10 min
Yield: 4 Servings
Ingredients: undefined 2 tbsp cider vinegar; undefined 1 tbsp Dijon mustard; 🧂 1 tsp sugar; undefined 1/4 cup olive oil; 🧂 Salt, to taste; undefined Pepper, to taste; undefined 2 cups canned beets, sliced; undefined 2 cups canned white kidney beans; undefined 4 cups fresh arugula leaves; undefined 1/2 cup crumbled blue cheese; undefined 1/4 cup walnuts

Cost $7, save $5

Source: Recommended by CookPal

10 Min
4 Servings
$7

Beet & White Bean Salad

Cost $7, save $5

Source: Recommended by CookPal

10 Min
4 Servings
$7

INGREDIENTS

Dressing
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 🧂 1 tsp sugar
- 1/4 cup olive oil
- 🧂 Salt, to taste
- Pepper, to taste
Salad
- 2 cups canned beets, sliced
- 2 cups canned white kidney beans
- 4 cups fresh arugula leaves
- 1/2 cup crumbled blue cheese
- 1/4 cup walnuts

STEPS

Combine cider vinegar, Dijon mustard, and sugar in a small bowl. Gradually stir in olive oil until well blended. Season with salt and pepper.

In a large bowl, combine canned beets and white kidney beans. Toss with prepared dressing.

Place fresh arugula leaves on a serving platter or in a bowl. Top with the beet and bean mixture.

Sprinkle crumbled blue cheese and walnuts on top before serving.

NUTRIENTS

Per 1 serving

🔥

420

Calories

14
Protein
29
Carbs
29
Fats

💡 Use fresh arugula for the best flavor and texture.Toast the walnuts slightly to enhance their flavor before adding to the salad.Canned ingredients can be rinsed to reduce sodium content if desired.