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
2 bunch Baby red or chioggia beets, bulbs peeled and trimmed, greens reserved for another use
0.25 cup Finely chopped shallot
0.25 cup Extra virgin olive oil
Kosher salt and freshly ground pepper
6 tablespoon Rice wine vinegar
1 cup Halved cherry tomatoes
1 tablespoon Fresh lemon juice
2 inch 1 head escarole, core and dark outer leaves removed; inner, light green leaves washed, well dried, and torn into
0.33000000000000007 cup Packed chopped fresh dill
4 ounce Blue cheese, preferably danish, thinly sliced
Nutrition value
353
calories per serving
18 g Fat6 g Protein44 g Carbs8 g FiberOther
Current Totals
18 g Fat
6 g Protein
44 g Carbs
8 g Fiber
MacroNutrients
Carbs
44 g
Protein
6 g
Fiber
8 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
221 mg
Iron
4 mg
Vitamin A
190 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
128 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
94 mg
Manganese
1 mg
Phosphorus
122 mg
Selenium
2 mcg
Zinc
1 mg
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
