Beet & Bean Salad

10 minutes
Prep Time

10 minutes
Cook Time

Number of Servings
What you'll 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
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.