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
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
353
calories per serving
18 g Fat6 g Protein44 g Carbs8 g FiberOther
Current Totals
- Fat18g
- Protein6g
- Carbs44g
- Fiber8g
MacroNutrients
- Carbs44g
- Protein6g
- Fiber8g
Fats
- Fat18g
Vitamins & Minerals
- Calcium221mg
- Iron4mg
- Vitamin A190mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9128mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium94mg
- Manganese1mg
- Phosphorus122mg
- Selenium2mcg
- Zinc1mg
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
Recipe By Martha Stewart-2