Serves 4
327 cal · 15 min
Beet & White Bean Salad
Recipe GLPR63cb3c914e1fa6
A vibrant, nutritious salad featuring tender beets and creamy white beans tossed in a tangy cider vinegar and Dijon mustard dressing, topped with crumbled blue cheese, toasted walnuts, and fresh arugula. This colorful dish offers a perfect balance of earthy sweetness and savory flavors, making it an excellent choice for a light meal or elegant side dish.
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Ingredients
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra virgin olive oil
salt and ground black pepper to taste
2¾ cups whole beets, well drained and cut in half
1 15-ounce can canned white kidney beans (cannellini), drained and rinsed
½ cup reduced fat crumbled blue cheese
½ cup coarsely chopped toasted walnuts
baby arugula leaves
Directions
In a small bowl, whisk together the cider vinegar, Dijon mustard, and sugar until the sugar dissolves completely.
Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified and well blended.
Taste the dressing and season with salt and ground black pepper to your preference.
In a large mixing bowl, combine the drained beets and rinsed white kidney beans.
Pour the vinaigrette over the beet and bean mixture and toss gently until all ingredients are evenly coated.
Arrange fresh baby arugula leaves on a serving platter or in individual bowls to create a bed for the salad.
Top the arugula with the dressed beet and bean mixture, then sprinkle the crumbled blue cheese and toasted walnuts over the top.
Serve immediately while the flavors are bright and the textures are at their best.
