Recipe Details
Ingredients
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2tablespoonscider vinegar
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1tablespoonDijon mustard
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½teaspoonsugar
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¼cupextra-virgin olive oil
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salt and ground black pepper to taste
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1(16 ounce) canwhole beets, well drained, halved
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1(15 ounce) canwhite kidney beans (cannellini), drained
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4cupsbaby arugula leaves
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½cupreduced-fat crumbled blue cheese
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½cupcoarsely chopped walnuts, toasted
Cooking Directions
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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.
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Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
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Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories401 | |
| % 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 |
24% |
| Vitamin C 8mg |
9% |
| 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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