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
4 cups salad greens
Optional toppings: Cheese (shredded cheddar, blue
cheese or feta) or chopped nuts (walnuts or almonds)
- Make dressing: Combine cider vinegar, Dijon mustard and sugar in bowl. Slowly add oil. Season with salt and pepper.
- Combine beans and beets with salad dressing.
- 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