Best Beet White Bean Salad Recipes

BEET & WHITE BEAN SALAD

Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

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.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

ROASTED BEET, APPLE AND WHITE BEAN SALAD

ROASTED BEET, APPLE AND WHITE BEAN SALAD image

Number Of Ingredients 13

Ingredients

3 Beets (about 1lb with leaves trimmed), halved
2 Tbs EVOO
1/8 tsp salt
1/4 tsp pepper
3 Tbs balsamic vinegar
2 tsp Dijon mustard
1 shallot, finely diced
1/4 tsp salt
1/3 c EVOO
1 bunch (1lb) kale, tough stems removed and sliced into 1/4" strips
1 can (15oz) cannellini beans, drained and rinsed
1 Granny Smith apple, thinly sliced
1/2 cup goat cheese (diced ricotta salata, crumbled feta, etc)

Steps:

Preheat oven to 425 degrees In a bowl, toss the beets in 2 Tbsp EVOO, 1/8 tsp salt and 1/8 tsp pepper Seal the beets inside aluminum foil. Placed the foil-wrapped beets on a baking sheet. Bake 35 min or until knife-tender. Allow to cool a bit. Remove the skins with a paper towel. Cut into 1/2" pieces Meanwhile, make the dressing. In a med bowl, combine the vinegar, mustard, shallot, 1/4 tsp salt and remaining 1/8 tsp pepper. Slowly whisk in 1/2 c EVOO. Toss the kale with half the dressing. Arrange on a platter with the beets, beans and apple. Scatter the cheese on top and drizzle with the remaining dressing.