1 (16-ounce) jar sliced pickled beets, drained with 1/2 cup liquid reserved
1 (19-ounce) can cannellini beans, rinsed and drained
1 (10-ounce) package Italian blend salad mix
1/2 cup chopped celery
1/4 cup chopped red onion
1/2 cup prepared basil pesto
1/4 cup real bacon bits or cooked, crumbled bacon
1/4 teaspoon black pepper

   1. In a large bowl, combine drained beets and beans, the salad mix, celery, and onion; mix gently but thoroughly.
   2. In a small saucepan, combine reserved beet liquid, the pesto, bacon, and pepper. Heat over medium heat until warmed through but not boiling, stirring occasionally.
   3. Pour pesto dressing over salad mixture; mix gently but thoroughly. Serve immediately.

OPTION: It's easy to make this in the microwave, if you prefer. Just replace Step 2 above with this: In a medium-sized microwave-safe bowl, combine the reserved beet liquid, the pesto, bacon, and pepper. Heat on High 1 minute, or until warm, stirring once during heating.

Recipe courtesy of Seneca Foods Corporation

Makes 6 Servings