Beet & White Bean Salad
Based on a recipe from Cans Get You Cooking, via USDA MyPlate Kitchen
What goes in
- 29.6 mlcider vinegar
- 14.8 mlDijon mustard
- 2½ mlsugar
- ¼ cupextra virgin olive oil
- salt and ground black pepper
- 2¾ cupswhole beets
- 1 canwhite kidney beans
- ½ cupreduced fat crumbled blue cheese
- ½ cupcoarsely chopped walnuts
- baby arugula leaves (optional)
How to cook it
- Whisk the cider vinegar, Dijon mustard, and sugar together in a small bowl.
- Slowly drizzle in the olive oil while whisking until the dressing is emulsified, then season with salt and pepper to taste.
- Combine the drained beets and white kidney beans in a large mixing bowl and toss them thoroughly with the prepared dressing.
- Arrange the arugula on a serving platter or in a bowl and spoon the beet mixture over the top.
- Finish the dish by scattering the crumbled blue cheese and toasted walnuts over the salad.
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