Escarole, Beet, & Tomato Salad with Warm Shallot Vinaigrette

I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.

This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂

• 2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
• 1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
• 1/4 cup extra-virgin olive oil, plus more for roasting shallots
• Kosher salt and freshly ground black pepper
• 6 tablespoons rice-wine vinegar
• 1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
• 1 tablespoon fresh lemon juice
• 1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
• 1/4 cup packed chopped fresh dill
• 4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)

1. Set oven to 425 degrees, preferably on convection roast.
2. Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
3. Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
4. Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
5. When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
6. In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
7. Top with cheese and serve with remaining vinaigrette alongside.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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