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.
Title: Roasted beet salad with watercress, lentils, sopressata a
Yield: 4 Servings
1 1/2 c Roasted beets
1 c Cooked lentils
1 bn Watercress, washed and spun
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
6 oz Taleggio cheese, or other
Soft pungent cheese such as
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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