Ingredients
2 bunches baby red or Chioggia beets (each 10 ounces), bulbs peeled and trimmed, greens reserved for another use
1/4 cup finely chopped shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
6 tablespoons rice-wine vinegar
1 cup halved cherry tomatoes (5 1/2 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)
1/3 cup packed chopped fresh dill
4 ounces blue cheese, preferably Danish, thinly sliced
Preparation
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.
