lunch
Beet & White Bean Salad
Ingredients, directions and serving information for Beet & White Bean Salad.
Original recipe text is provided in English.
Servings: 4
Total time: 20 min
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 each cut in half
- 1 can white kidney beans (cannellini)
- 1/2 cup reduced fat crumbled blue cheese
- 1/2 cup coarsely chopped walnuts, toasted
- baby arugula leaves
Instructions
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard, and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- 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.
Source-reported nutrition per serving
serving Size1 cup
calories327 calories
protein7g
carbohydrate12g
fat29g
saturated Fat6g
fiber3g
sugar8g
sodium464mg
cholesterol13mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
