Roasted Beets With Taleggio, Lentils And Prune Vinegar

By á-170456

Ingredients

• 4 large beets - (baseball-size) washed
• 8 ounces brown lentils
• 8 tablespoons extra-virgin olive oil
• 6 tablespoons prune vinegar (may substitute balsamic or raspberry vinegar)
• 4 slices Italian peasant bread, abt 1" thk
• 8 ounces taleggio cheese softened
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Bake beets at 350 degrees for 45 minutes. Peel the roasted beets under running water. Cut into 1/2-inch cubes and set aside.

Boil the lentils in plenty of unsalted water until tender but not mushy, about 12 to 15 minutes. Drain in a colander over the sink. While still warm pour the lentils into a mixing bowl and toss gently with the olive oil and prune vinegar. Season with salt and lots of freshly-ground black pepper. Add the beet cubes to the lentils, stir to mix well and divide the beet and lentil mixture among 4 plates.

Toast or grill the bread slices until golden brown. Smear each slice of bread with about 2 ounces of taleggio cheese, place on top of lentil beet mixture and serve.

This recipe yields 4 servings.