Beet & White Bean Salad

• 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

1. Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
2. Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
3. To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

dressing, cider vinegar, mustard, sugar, extravirgin olive oil, salt, salad, whole beets, white kidney beans, blue cheese, walnuts, arugula

Taken from www.allrecipes.com/recipe/245884/beet-white-bean-salad/ (may not work)