10 minutes
Prep Time
10 minutes
Cook Time
6
Number of Servings
What to do:
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and honey. Gradually add olive oil until well blended. Season with pepper.
- To serve, place spinach leaves on platter or in serving bowl; top with beet mixture.
- Sprinkle with crumbled feta cheese and walnuts.
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Beet & Bean Salad
This tangy beet salad can be made with either fresh or canned beets! It’s super flavorful and refreshing.
Nutrition Facts
What you will need:
Salad:
- 2 ¾ cups whole beets, well drained and each cut in half (or 1 16-ounce can)
- 1 (15 ounce) can cannellini beans, no salt added, drained, and rinsed
- ½ cup non-fat feta cheese, crumbled
- ½ cup coarsely chopped walnuts, toasted
- 4 cups baby spinach
Dressing:
- 2 Tbsp. cider vinegar
- 1 Tbsp. Dijon mustard
- ½ tsp. honey
- ¼ cup extra-virgin olive oil
- Ground black pepper to taste
