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

1. Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
2. Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and honey. Gradually add olive oil until well blended. Season with pepper.
3. To serve, place spinach leaves on platter or in serving bowl; top with beet mixture.
4. Sprinkle with crumbled feta cheese and walnuts.