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Escarole, Beet, and Cherry-Tomato Salad

Martha Stewart
  • 60 minutes
  • Serves 4

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