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.
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 4|
|Calories from Fat: 984 (87%)|
|Amt Per Serving||% DV|
|Total Fat 109.3g||146 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 52.2g|
|Polyunsanturated Fat 36.2g|
|Cholesterol 0mg||0 %|
|Sodium 228.7mg||8 %|
|Potassium 505.5mg||13 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 25.7g|
|Protein 8.8g||13 %|
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Calories per serving: 1131
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