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