CookGo
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Beet & White Bean Salad

Cost $7, save $5

Source: Recommended by CookGo

  • 10 Min
  • 4 Servings
  • $7

INGREDIENTS

  • Dressing

    • 2 tbsp cider vinegar
    • 1 tbsp Dijon mustard
    • 🧂 1 tsp sugar
    • 1/4 cup olive oil
    • 🧂 Salt, to taste
    • Pepper, to taste

  • Salad

    • 2 cups canned beets, sliced
    • 2 cups canned white kidney beans
    • 4 cups fresh arugula leaves
    • 1/2 cup crumbled blue cheese
    • 1/4 cup walnuts

STEPS

1

Combine cider vinegar, Dijon mustard, and sugar in a small bowl. Gradually stir in olive oil until well blended. Season with salt and pepper.

2

In a large bowl, combine canned beets and white kidney beans. Toss with prepared dressing.

3

Place fresh arugula leaves on a serving platter or in a bowl. Top with the beet and bean mixture.

4

Sprinkle crumbled blue cheese and walnuts on top before serving.

NUTRIENTS

Per 1 serving

🔥

420

Calories

  • 14g
    Protein
  • 29g
    Carbs
  • 29g
    Fats

đź’ˇ Tips

Use fresh arugula for the best flavor and texture.Toast the walnuts slightly to enhance their flavor before adding to the salad.Canned ingredients can be rinsed to reduce sodium content if desired.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.