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.
Beet & White Bean Salad
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING4 People
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VIEWS54
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
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Carbohydrate28 g
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Cholesterol9 mg
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Fiber8 g
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Protein12 g
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Saturated Fat5 g
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Sodium767 mg
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare 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
StepCombine 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
StepMarinate (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
StepAssemble 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
StepServe 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.
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Amy Emard
Jun 22, 2025I've never been a big fan of beets, but this salad has changed my mind. I'm a convert!
Cloyd Mclaughlin
Jun 19, 2025I didn't have blue cheese, so I used feta instead, and it was still delicious!
Katharina Mayert
Jun 7, 2025Great recipe, will make again. I didn't have arugula so I used spinach.
Alayna Bergnaum
May 15, 2025I made this for a potluck and it was a huge hit. Everyone loved the dressing!
Arnold Mueller
May 1, 2025This salad is my new go-to for lunch. It's healthy, filling, and so tasty!
Lavern Zieme
Apr 19, 2025The toasted walnuts add such a nice crunch to the salad. I'll definitely be making this again!
Marcel Huels
Mar 19, 2025I love how quickly this comes together. It's perfect for a weeknight meal.
Caleigh Gleichner
Dec 21, 2024Amazing! Easy to follow, my family loves it!
Seamus Boehm
Nov 18, 2024I added some roasted red peppers and it really elevated the salad. Thanks for the great recipe!
Clifford Macgyver
Oct 12, 2024This salad is so easy to make and incredibly flavorful! The combination of the beets, beans, and blue cheese is fantastic.