Beet & White Bean Salad

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

INGRIDIENT

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

½ teaspoon sugar

¼ cup extra-virgin olive oil

Salt and ground black pepper to taste

1 (16 ounce) can whole beets, well drained, halved

1 (15 ounce) can white kidney beans (cannellini), drained

½ cup reduced-fat crumbled blue cheese

½ cup coarsely chopped walnuts, toasted

Baby arugula leaves

DIRECTION

Step: 1

Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.

Step: 2

Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.

Step: 3

To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.