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This beet and bean salad is delicious and nutritious. Stock your pantry with fiber-rich canned beets and add them to just about anything.
Ingredients
Dressing
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon sugar
- ¼ cup extra-virgin olive oil
- salt and ground black pepper to taste
Salad
- 1 (16 ounce) can whole beets, well drained, halved
- 1 (15 ounce) can white kidney beans (cannellini), drained
- 4 cups baby arugula leaves
- ½ cup reduced-fat crumbled blue cheese
- ½ cup coarsely chopped walnuts, toasted
Directions
Step 1
Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
Step 2
Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
Step 3
Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 401 | |
| % Daily Value * | |
| Total Fat28g | 35% |
| Saturated Fat5g | 25% |
| Cholesterol9mg | 3% |
| Sodium767mg | 33% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber8g | 29% |
| Protein12g | |
| Vitamin C8mg | 39% |
| Calcium97mg | 7% |
| Iron4mg | 24% |
| Potassium313mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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