Beet and Cannellini Bean Salad | Oklahoma State University

Ingredients

• 3 medium red beets*
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 15-ounce can cannellini beans
• 1/2 cup reduced fat crumbled blue cheese
• 1/4 cup coarsely chopped pecans, toasted
• 2 cups fresh baby spinach