
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)
Steps
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 Facts
Nutrients | Amount |
---|---|
Total Calories | 420 |
Total Fat | 29 g |
Saturated Fat | 6 g |
Cholesterol | 13 mg |
Sodium | 454 mg |
Carbohydrates | 29 g |
Dietary Fiber | 7 g |
Total Sugars | 5 g |
Added Sugars included | 1 g |
Protein | 14 g |
Vitamin D | 0 mcg |
Calcium | 169 mg |
Iron | 3 mg |
Potassium | 562 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Beet & White Bean Salad. Recipe source: Cans Get You Cooking. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.