Beet & White Bean Salad

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)

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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