Beet & White Bean Salad - cooking recipe

Ingredients

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

Preparation

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.