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.

Prep Time:
10 mins
Total Time:
10 mins



  • 2 tablespoons cider vinegar

  • 1 tablespoon Dijon mustard

  • ½ teaspoon sugar

  • ¼ 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

  • ½ cup reduced-fat crumbled blue cheese

  • ½ cup coarsely chopped walnuts, toasted


  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.

Nutrition Facts (per serving)

401 Calories
28g Fat
28g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 401
% Daily Value *
Total Fat 28g 35%
Saturated Fat 5g 25%
Cholesterol 9mg 3%
Sodium 767mg 33%
Total Carbohydrate 28g 10%
Dietary Fiber 8g 29%
Protein 12g
Vitamin C 8mg 39%
Calcium 97mg 7%
Iron 4mg 24%
Potassium 313mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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