Balsamic Beet and White Bean Salad with Arugula
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing:
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Juice from ½ a lemon (about 2 tbsp.)
1 tbsp. Dijon mustard (or stone-ground mustard)
2 tsp. maple syrup (1 - 2 tsp. of honey or sugar would also work)
1/8 tsp. garlic powder
1/8 tsp. onion powder
½ tsp. dried thyme leaves
¼ tsp. salt, or to taste
¼ tsp. black pepper
For the Salad:
1 24 oz. jar Paisley Farm Balsamic Beets and Onion Salad, drained
1 15.5 oz can cannellini beans, drained and rinsed (any variety of white bean will work)
½ cup shredded carrots
1 cup tightly packed arugula leaves
½ cup chopped walnuts
½ cup crumbled blue cheese
Instructions
- To make the dressing, place all ingredients in a small mixing bowl. Whisk vigorously until everything is well combined and the dressing is smooth. Set aside.
- In large bowl, add the Paisley Farm Balsamic Beets and Onion Salad, cannellini beans, shredded carrots, arugula, walnuts, and crumbled blue cheese. Gently toss. Drizzle the dressing over the salad mixture. Gently toss until everything is well coated.
- Serve immediately.
