Insalata di Bietole

By LeeBoruchow

Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggi: A great salad and crostini combo dish.

Ingredients

• 1 1/2 cups beets, roasted @ 400 in a foil pouch for 45 min, peeled and thinly sliced
• 1 cup cooked lentils
• 1 bunch watercress, washed and spun dry
• 1 :3 ratio balsamic vinegar and extra virgin olive oil
• salt and pepper to taste
• 8 small slices Italian country bread, toasted and cooled
• 8 ounces Sopressata sausage, thinly sliced
• 6 ounces Taleggio cheese

Preparation

Step 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.