Beet and Cannellini Bean Salad | Oklahoma State University
A step-by-step guide to making a beet and cannellini salad with nutrition facts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at extension.okstate.edu.
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
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