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)
- Set oven to 425 degrees, preferably on convection roast.
- Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
- Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
- 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.
- When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
- In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
- Top with cheese and serve with remaining vinaigrette alongside.