Beet & Bean Salad with Warm Basil-Bacon Dressing

Products in this Recipe:
Beets
Cannellini Beans
Celery
Prep time:
7 min.
Cook time:
8 min.
Total time:
15 min.
Yield:
6 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Sliced Pickled Beets
1 (19 oz.) cans cannellini beans, drained and rinsed
1 (10 oz.) bag Italian salad mix
0.25 cup celery, chopped
0.25 cup red onion, chopped
0.5 cup prepared basil pesto
0.25 cup cooked bacon, crumbled
0.25 tsp. ground black pepper
Directions

Drain beets, reserving 1/2 cup liquid. In large bowl, combine beans, salad mix, celery, and onion; mix well In small saucepan, combine reserved beet liquid, pesto, bacon and pepper. Heat through, stirring occasionally, without boiling. Add drained beets to salad mixture. Pour dressing over beets; mix gently but thoroughly. Serve immediately.

More Healthy Meals

Asparagus & Mushroom Salad

Combine all ingredients in small bowl and mix well. May be served warm or cold.

Bean, Tortellini, & Pesto Salad

Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

Beet & Broccoli Salad Dijon

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

Chilled Beet Borscht

Drain Sliced Pickled Beets, reserving liquid; chop beets.

Mexican Salsa Veggie Burgers

To mix burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add Organic Pinto Beans and chop for a few seconds (do not over process.) Transfer mixture to medium bowl; Mix in cumin, oregano, salt, and pepper. Add egg white and mix gently with fork until just blended.

Mini Beet & Carrot Loaves

Preheat oven to 325oF. Chop beets into 1/4-inch pieces; set aside.