Escarole Beet and Cherry Tomato Salad Recipe

Recipe By Martha Stewart-2

Steamed baby beets are tossed with escarole, cherry tomatoes, blue cheese, fresh dill, and a lively shallot vinaigrette in this well-balanced spring salad.

3.7
28 Rating -
Rate
Vegdiet
1hr total
30minsPrep
1hr total
30m.Prep
Escarole Beet and Cherry Tomato Salad
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Ingredients for Escarole Beet and Cherry Tomato Salad Recipe

  • 1/2 bunch Baby red or chioggia beets, bulbs peeled and trimmed, greens reserved for another use
  • 0.06 cup Finely chopped shallot
  • 0.06 cup Extra virgin olive oil
  • As required Kosher salt and freshly ground pepper
  • 1.50 tablespoon Rice wine vinegar
  • 1/4 cup Halved cherry tomatoes
  • 1/4 tablespoon Fresh lemon juice
  • 1/2 inch 1 head escarole, core and dark outer leaves removed; inner, light green leaves washed, well dried, and torn into
  • 0.08 cup Packed chopped fresh dill
  • 1 ounce Blue cheese, preferably danish, thinly sliced
Nutrition
value
353
calories per serving
18 g Fat6 g Protein44 g Carbs8 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    6g
  • Carbs
    44g
  • Fiber
    8g

MacroNutrients

  • Carbs
    44g
  • Protein
    6g
  • Fiber
    8g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    221mg
  • Iron
    4mg
  • Vitamin A
    190mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    128mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    94mg
  • Manganese
    1mg
  • Phosphorus
    122mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Martha Stewart-2