Beet & White Bean Salad

15 мин · Порций: 4

Based on a recipe from Cans Get You Cooking, via USDA MyPlate Kitchen

Что нужно

• 29.6 млcider vinegar
• 14.8 млDijon mustard
• 2½ млsugar
• ¼ стак.extra virgin olive oil
• salt and ground black pepper
• 2¾ стак.whole beets
• 1 бан.white kidney beans
• ½ стак.reduced fat crumbled blue cheese
• ½ стак.coarsely chopped walnuts
• baby arugula leaves (по желанию)

Как готовить

1. Whisk the cider vinegar, Dijon mustard, and sugar together in a small bowl.
2. Slowly drizzle in the olive oil while whisking until the dressing is emulsified, then season with salt and pepper to taste.
3. Combine the drained beets and white kidney beans in a large mixing bowl and toss them thoroughly with the prepared dressing.
4. Arrange the arugula on a serving platter or in a bowl and spoon the beet mixture over the top.
5. Finish the dish by scattering the crumbled blue cheese and toasted walnuts over the salad.

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