Roasted Beet Salad W Watercress, Lentils, Sopressata & Tale

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Roasted Beet Salad W Watercress, Lentils, Sopressata & Tale Ingredients

1 1/2 c Roasted Beets; see * Note	Freshly-ground black pepper;
1 c Cooked lentils	4 sm Italian country bread
1 bn Watercress; washed, spun dry	8 oz Sopressata sausage; thinly
4 tb Extra-virgin olive oil	6 oz Taleggio cheese
3 tb Balsamic vinegar	(or other soft pungent
Salt; to taste	Brie; Goat, etc.)

Instructions for Roasted Beet Salad W Watercress, Lentils, Sopressata & Tale

* 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. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5673 broadcast 12-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-13-1997 Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Main Ingredient: BeetsCuisine: Uncategorized

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