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.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

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

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  • 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.

Nutrition Facts

394 calories; protein 11.6g 23% DV; carbohydrates 26.3g 9% DV; fat 27.4g 42% DV; cholesterol 9mg 3% DV; sodium 800.9mg 32% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2016
I really enjoyed this salad a lot! I did use a spring mix salad rather than arugula alone. I think next time I might up the blue cheese a bit and use candied pecans rather than walnuts but that's just personal preference. I will DEFINITELY not mix the beans dressing and beets next time- it turns all of it a funky pink color. Instead I'll just use the beans and beets separately on the salad and drizzle the whole thing with the dressing. All in all a great recipe! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/07/2017
I used feta cheese and no walnuts. I would have like one more items to replace them with but couldn't thin k of a good one. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/01/2016
We really enjoyed this salad! One recommendation I would make is to NOT add the beets to the bowl with the beans and dressing (they make the beans turn pink and it doesn't look as appetizing). Instead just toss the beans with the dressing place the beets on top of the arugula and then pour the beans and dressing over then top with the blue cheese and walnuts. Beautiful! Read More
(4)
Rating: 5 stars
08/02/2016
I really enjoyed this salad a lot! I did use a spring mix salad rather than arugula alone. I think next time I might up the blue cheese a bit and use candied pecans rather than walnuts but that's just personal preference. I will DEFINITELY not mix the beans dressing and beets next time- it turns all of it a funky pink color. Instead I'll just use the beans and beets separately on the salad and drizzle the whole thing with the dressing. All in all a great recipe! Read More
(4)
Rating: 5 stars
08/16/2016
I have not had beets since I was a child and wasn't the biggest fan but I thought I would give this salad a try. I am so glad I did! I am now a beet fan! This salad had so many great flavors from the creamy beans sweet beets crunchy walnuts & tangy blue cheese. The dressing and peppery arugula balanced this salad out perfectly. Love this and will definitely be making again! Read More
(3)
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Rating: 5 stars
08/03/2016
8.1.16 Only thing I did differently was use a can of sliced beets (what I had on hand) not whole beets. The dressing is the perfect partner to the beets and beans. This was delicious as a luncheon salad but would be a terrific side salad to just about any meal. This is quick-and-easy wouldn't change a thing and a definite keeper! Read More
(2)
Rating: 5 stars
06/04/2018
LOVE LOVE LOVE this salad! So flavorful & easy! All the ingredients compliment each other wonderfully! Read More
(1)
Rating: 3 stars
07/07/2017
I used feta cheese and no walnuts. I would have like one more items to replace them with but couldn't thin k of a good one. Read More
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Rating: 5 stars
02/23/2020
I used red beans instead and it tastes wonderful Read More
Rating: 5 stars
08/28/2016
This is deliciously simple and I'm looking forward to utilizing this for workweek lunches when I haven't planned ahead/have no leftovers. I made a few tweaks per personal preference: I swapped the vinegar/EVOO amounts to lighten it up and give it a bit more bite I used sliced can beets since I had them on hand and I subbed toasted almond slices for the walnuts. I did choose to keep all ingredients separate until serving to prevent sogginess. Thanks for such an easy nutrient dense recipe! Read More
Rating: 5 stars
10/16/2016
Oh my goodness I would give this salad 10 stars if I could. After making the dressing and tasting it I wasn't sure if I would decrease the vinegar the next time around but after the first bite of the dressed salad I had no doubts that the composition of this salad is perfect just as it is. My only change was to use fresh beets - don't like canned. And thank you Kim's Cooking Now for your suggestion to add the beets separately in order to avoid pink beans.:-) Read More
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