10 minutes
Prep Time
10 minutes
Cook Time
Number of Servings

What to do:

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

Beet & Bean Salad


This tangy beet salad can be made with either fresh or canned beets! It’s super flavorful and refreshing.

Nutrition Facts

What you will need:


  • 2 ¾ cups whole beets, well drained and each cut in half (or 1 16-ounce can)
  • 1 (15 ounce) can cannellini beans, no salt added, drained, and rinsed 
  • ½ cup non-fat feta cheese, crumbled
  • ½ cup coarsely chopped walnuts, toasted
  • 4 cups baby spinach


  • 2 Tbsp. cider vinegar
  • 1 Tbsp. Dijon mustard
  • ½ tsp. honey
  • ¼ cup extra-virgin olive oil
  • Ground black pepper to taste