Beet & White Bean Salad

Beet & White Bean Salad
  • PREP TIME
    10 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    10 mins
  • SERVING
    4 People
  • VIEWS
    54

Earthy beets meet creamy white beans in this vibrant salad, elevated by peppery arugula, tangy blue cheese, and crunchy toasted walnuts. A delightful dance of textures and flavors, perfect as a light lunch or a sophisticated side.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    9 mg
  • Fiber
    8 g
  • Protein
    12 g
  • Saturated Fat
    5 g
  • Sodium
    767 mg
  • Fat
    28 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Vinaigrette (5 minutes): In a small bowl, whisk together the cider vinegar, Dijon mustard, and sugar until the sugar is dissolved. Gradually whisk in the extra-virgin olive oil until the dressing is emulsified and smooth. Season generously with salt and freshly ground black pepper to taste.

02

Step

Combine Beets and Beans (2 minutes): In a large bowl, gently combine the drained and halved beets with the drained and rinsed white kidney beans. This ensures the dressing evenly coats both.

03

Step

Marinate (10 minutes): Pour the prepared vinaigrette over the beet and bean mixture. Stir gently to coat. Allow the mixture to marinate for at least 10 minutes, or longer for a more intense flavor. This allows the flavors to meld together beautifully.

04

Step

Assemble the Salad (3 minutes): On a platter or in a large serving bowl, arrange the baby arugula leaves. Top with the marinated beet and bean mixture. Sprinkle evenly with the crumbled blue cheese and the toasted, chopped walnuts.

05

Step

Serve Immediately: This salad is best served immediately to enjoy the crispness of the arugula and the crunch of the walnuts. A final sprinkle of fresh black pepper adds a wonderful finishing touch.

For best flavor, use high-quality extra-virgin olive oil and freshly ground black pepper.
To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to avoid burning.
If you prefer a sweeter salad, add a drizzle of honey or maple syrup to the vinaigrette.
Feel free to experiment with different types of beans, such as Great Northern or cannellini beans.
If you don't have blue cheese on hand, feta cheese or goat cheese makes a great substitute.
For a vegan version, omit the blue cheese and use a vegan cheese alternative or add a sprinkle of nutritional yeast for a cheesy flavor.

Celestino Kohlerkuhn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 18 Ratings)
Total Reviews: (10)
  • Amy Emard

    I've never been a big fan of beets, but this salad has changed my mind. I'm a convert!

  • Cloyd Mclaughlin

    I didn't have blue cheese, so I used feta instead, and it was still delicious!

  • Katharina Mayert

    Great recipe, will make again. I didn't have arugula so I used spinach.

  • Alayna Bergnaum

    I made this for a potluck and it was a huge hit. Everyone loved the dressing!

  • Arnold Mueller

    This salad is my new go-to for lunch. It's healthy, filling, and so tasty!

  • Lavern Zieme

    The toasted walnuts add such a nice crunch to the salad. I'll definitely be making this again!

  • Marcel Huels

    I love how quickly this comes together. It's perfect for a weeknight meal.

  • Caleigh Gleichner

    Amazing! Easy to follow, my family loves it!

  • Seamus Boehm

    I added some roasted red peppers and it really elevated the salad. Thanks for the great recipe!

  • Clifford Macgyver

    This salad is so easy to make and incredibly flavorful! The combination of the beets, beans, and blue cheese is fantastic.

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