Roasted Beets with Taleggio, Lentils And Prune Vinegar

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Roasted Beets with Taleggio, Lentils And Prune Vinegar Ingredients

4 lg Beets -; (baseball-size),	Vinegar)
; washed	4 sl Italian peasant bread; about
8 oz Brown lentils	8 oz Taleggio cheese; softened
8 tb Extra-virgin olive oil	Salt; to taste
6 tb Prune vinegar	Freshly-ground black pepper;
(may substitute balsamic or

Instructions for Roasted Beets with Taleggio, Lentils And Prune Vinegar

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. 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; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

Main Ingredient: EggsCuisine: Uncategorized

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