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Roasted Beet Salad Watercress, Lentils & Sopressata Recipe - Cooking Index

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Roasted Beet Salad Watercress, Lentils & Sopressata

Cuisine: Italian
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 cups 355mlRoasted beets - see * note
1 cup 237mlCooked lentils
1   Watercress - washed, spun dry
4 tablespoons 60mlExtra-virgin olive oil
3 tablespoons 45mlBalsamic vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Italian country bread slices - toasted and cooled (small)
8 oz 227gSopressata sausage - thinly sliced
6 oz 170gTaleggio cheese
  (or other soft pungent cheese such as --
  Goat, etc.) brie

Recipe Instructions

* Note: See the "Roasted Beets" recipe which is included in this collection.

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. 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5673)

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