- Dressing:
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and ground black pepper to taste
- Salad:
- 1 (16 ounce) can whole beets, well drained, halved
- 1 (15 ounce) can white kidney beans (cannellini), drained
- 1/2 cup reduced-fat crumbled blue cheese
- 1/2 cup coarsely chopped walnuts, toasted
- Baby arugula leaves
- 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.