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

BBQ German Potato Salad

Preheat oven to 350oF.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Green Bean & Wild Rice Casserole

Mix together all ingredients in a 2-quart casserole dish. Bake at 350oF for 30 minutes.

Mini Beet & Carrot Loaves

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

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.