Roasted beets with taleggio, lentils and prune vinegar

4 servings

Ingredients

Quantity Ingredient
4 larges 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; about 1\" thick
8 ounces Taleggio cheese; softened
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Bake beets at 350 degrees for 45 minutes. Peel the roasted beets under running water. Cut into ½-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.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5622)

Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

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