Beet & White Bean Salad
Give yourself an extra dose of fiber and flavor with this delicious salad featuring canned white kidney beans and beets.
Servings: 4
Ingredients
Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and ground black pepper to taste
Salad:
- 2 3/4 cups whole beets (roasted until soft, approx. 1 hour at 400 degrees F), cut into bite size pieces,(or 1-16-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)
Directions
- 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 Information
| Nutrients | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Cholesterol | 13 mg |
| Sodium | 454 mg |
| Total Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Total Sugars | 5 g |
| Added Sugars included | |
| Protein | 14 g |