Makes: 4 servings

Beet Salad

Give yourself an extra dose of fiber and flavor tonight with this delicious salad featuring canned white kidney beans and beets.



  • 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


  • 2 3/4 cups whole beets, well drained and each cut in half (or 1-16-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)
Serving Size: 1 cup
Total Fat29 g
Saturated Fat6 g
Cholesterol13 mg
Sodium454 mg
Total Carbohydrate29 g
Dietary Fiber7 g
Total Sugars5 g
Added Sugars included1 g
Protein14 g
Vitamin D0 mcg
Calcium169 mg
Iron3 mg
Potassium562 mg


  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. 
  2. Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
  3. To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Source: recipe/Beet and White Bean Salad

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