Roasted Beet Salad With Watercress, Lentils, Sopressata A
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Roasted Beet Salad With Watercress, Lentils, Sopressata A
  Salad    Lentils    Beets  
Last updated 6/12/2012 12:59:53 AM. Recipe ID 22883. Report a problem with this recipe.
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      Title: Roasted beet salad with watercress, lentils, sopressata a
 Categories: Molto
      Yield: 4 Servings
 
  1 1/2 c  Roasted beets
      1 c  Cooked lentils
      1 bn Watercress, washed and spun
           Dry
      4 tb Extra virgin olive oil
      3 tb Balsamic vinegar, salt and
           Pepper to taste
      4 sm Slices Italian country bread
           Toasted and cooled
      8 oz Sopressata sausage, thinly
           Sliced
      6 oz Taleggio cheese, or other
           Soft pungent cheese such as
           Brie, Goat,
           Etc
 
  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.
  
  Yield: 4 servings
  
  




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Recipe ID 22883 (Apr 03, 2005)

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