Ingredients
4
4 servings
- •2 tablespoons cider vinegar
- •1 tablespoon Dijon mustard
- •0.5 teaspoon sugar
- •0.25 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
- •4 cups baby arugula leaves
- •0.5 cup reduced-fat crumbled blue cheese
- •0.5 cup coarsely chopped walnuts, toasted
Instructions
- 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.
- Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
- Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.
Nutritional Facts
Per 4 servings
- Calories: 401
- Carbohydrate: 28g
- Fat: 28g
- Fiber: 8g
- Protein: 12g
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