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Roasted Beet Salad W Watercress, Lentils, Sopressata & Tale

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Roasted Beets - (see recipe)

  2. 1 cup 237ml Cooked lentils

  3. 1 Watercress - washed, spun dry

  4. 4 tablespoons 60ml Extra-virgin olive oil

  5. 3 tablespoons 45ml Balsamic vinegar

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 4 Italian country bread slices - toasted and cooled (small)

  9. 8 oz 227g Sopressata sausage - thinly sliced

  10. 6 oz 170g Taleggio cheese

  11. (or other soft pungent cheese,

  12. Such as Brie, goat, etc.)

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates.

  2. 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.

  3. This recipe yields 4 servings.

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