Beet And White Bean Salad With Blue Cheese

Ingredients

• 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 halved (or one 16-ounce can)
• One 15-ounce can white kidney beans (cannellini)
• 1/2 cup reduced-fat crumbled blue cheese
• 1/2 cup coarsely chopped toasted walnuts
• Baby arugula leaves (optional)

Method

1. 1 In a small bowl, combine cider vinegar, Dijon mustard, and sugar. Gradually whisk in olive oil until blended. Season with salt and pepper.
2. 2 In a large bowl, combine the beets and white kidney beans. Toss with the dressing until well coated.
3. 3 To serve, place arugula leaves on a platter or in a serving bowl. Top with the beet and bean mixture.
4. 4 Sprinkle with crumbled blue cheese and toasted walnuts before serving.