Food & Cooking Recipes Salad Recipes Escarole, Beet, and Cherry-Tomato Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 30 mins Total Time: 1 hrs Servings: 4 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 2 bunches baby red or Chioggia beets (each 10 ounces), bulbs peeled and trimmed, greens reserved for another use ¼ cup finely chopped shallot ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 6 tablespoons rice-wine vinegar 1 cup halved cherry tomatoes (5 ½ ounces) 1 tablespoon fresh lemon juice 1 head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups) ⅓ cup packed chopped fresh dill 4 ounces blue cheese, preferably Danish, thinly sliced Directions 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. Cook's Notes Sweating the shallots in olive oil before adding the vinegar mellows their sharpness and brings out their sweetness. Rate it Print