Beet & White Bean Salad

Name: Beet & White Bean Salad
Yield: 4 Servings
Ingredients: Dressing:; 2 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon sugar; 1/4 cup extra virgin olive oil; salt and ground black pepper, to taste; Salad:; 2 3/4 cups whole beets, well drained and each cut in half (or 16-ounce can); 1 can white kidney beans (cannellini) (15-ounce can); 1/2 cup reduced fat crumbled blue cheese; 1/2 cup coarsely chopped walnuts, toasted; baby arugula leaves (optional)

Source: Cans Get You Cooking

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Nutritious and flavorful canned beans and beets are just two of the many versatile canned ingredients in your pantry – they can be added to just about anything! Give yourself an extra dose of fiber and flavor tonight with this delicious salad featuring canned white kidney beans and beets.

Makes

4 Servings

Ingredients

Dressing:
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 cup extra virgin olive oil
salt and ground black pepper, to taste
Salad:
2 3/4 cups whole beets, well drained and each cut in half (or 16-ounce can)
1 can white kidney beans (cannellini) (15-ounce can)
1/2 cup reduced fat crumbled blue cheese
1/2 cup coarsely chopped walnuts, toasted
baby arugula leaves (optional)

Directions

Prepare dressing: In small bowl combine cider vinegar, Dijon mustard, and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
To serve, place arugula leaves on platter or in serving bowl; top with beet mixture.
Sprinkle with crumbled blue cheese and walnuts.

Notes

Learn more about: Beets

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.