Steamed baby beets are tossed with escarole, cherry tomatoes, blue cheese, fresh dill, and a lively shallot vinaigrette in this well-balanced spring salad.
Set a steamer basket in a wide pot containing 1 inch of water; bring to a boil. Add beets, cover, and steam until tender, about 20 minutes. Let cool slightly
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, cut into 1/2-inch wedges and toss with tomatoes, lemon juice, and 2 tablespoons dressing.
In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper. Divide among 4 plates, top with cheese, and serve with remaining vinaigrette alongside.
Sweating the shallots in olive oil before adding the vinegar mellows their sharpness and brings out their sweetness.