Beet & White Bean Salad
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.
I have not had beets since I was a child and wasn't the biggest fan, but, I thought I would give this salad a try. I am so glad I did! I am now a beet fan! This salad had so many great flavors from the creamy beans, sweet beets, crunchy walnuts, & tangy blue cheese. The dressing and peppery arugula balanced this salad out perfectly. Love this and will definitely be making again!
I really enjoyed this salad a lot! I did use a spring mix salad rather than arugula alone. I think next time I might up the blue cheese a bit and use candied pecans rather than walnuts, but that's just personal preference. I will DEFINITELY not mix the beans, dressing, and beets next time- it turns all of it a funky pink color. Instead I'll just use the beans and beets separately on the salad and drizzle the whole thing with the dressing. All in all a great recipe!
My husband and I loved this! I didn't hae garbanzo beans, so I used up some black and pinto beans I had cooked. Also finely chopped some red onion to mix in with the beans. I did what others suggested, layering the beets, beans and toppings. I will use more roquefort cheese next time, it added a ton of flavor.
I used red beans instead and it tastes wonderful
This brightly colored cold salad is a perfect compliment to any meal.
Roasted vegetables and pine nuts mingle with fresh arugula, grape tomatoes, and cannellini beans in this weeknight sheet pan dinner.
Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.