Beet and White Bean Salad

Makes 4 Servings


 2 tablespoons apple cider vinegar
 1 tablespoon Dijon mustard
 1/2 teaspoon sugar
 1/4 cup olive oil

 2 3/4 cups roasted beets, diced
 1 (14.5 ounce) can white beans (cannellini), rinsed
and drained
 4 cups salad greens
 Optional toppings: Cheese (shredded cheddar, blue
cheese or feta) or chopped nuts (walnuts or almonds)


  1. Make dressing: Combine cider vinegar, Dijon mustard and sugar in bowl. Slowly add oil. Season with salt and pepper.
  2. Combine beans and beets with salad dressing.
  3. Place beet mixture on top of salad greens. Sprinkle with nuts and cheese.

Tip: Canned beets can be used in place of fresh roasted beets. Add any other vegetables that you have or like such as carrots, tomatoes and cucumbers.

Recipe adapted from: Cans Get You Cooking, MyPlate Kitchen

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