Beet & White Bean Salad

This beet and bean salad is delicious and nutritious. Stock your pantry with fiber-rich canned beets and add them to just about anything.

Ingredients :

• Dressing:
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon sugar
• ¼ cup extra-virgin olive oil
• salt and ground black pepper to taste
• Salad:
• 1 (16 ounce) can whole beets, well drained, halved
• 1 (15 ounce) can white kidney beans (cannellini), drained
• 4 cups baby arugula leaves
• ½ cup reduced-fat crumbled blue cheese
• ½ cup coarsely chopped walnuts, toasted

Directions :

1. 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.
2. Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
3. Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.