Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggio (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups roasted beets |
1 cup cooked lentils |
1 bunch watercress, washed and spun dry |
4 tablespoons extra virgin olive oil |
3 tablespoons balsamic vinegar, salt and pepper to taste |
4 small slices italian country bread, toasted and cooled |
8 ounces sopressata sausage, thinly sliced |
6 ounces taleggio cheese, or other soft pungent cheese such as brie, goat, etc. |
Directions:
1. In a large mixing bowl, toss beets, lentil, watercress with olive oil and balsamic vinegar and season to taste. Divide salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately.
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