INGREDIENTS
10 oz
2 bunches baby red or chioggia beets
1 cup
Cherry tomatoes
1/3 cup
Dill, packed fresh
1
head Escarole
1/4 cup
Shallot
1 tbsp
Lemon juice, fresh
1
Kosher salt and freshly ground pepper
1/4 cup
Olive oil, extra-virgin
6 tbsp
Rice-wine vinegar
4 oz
Blue cheese