Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggio


Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 1/2 cups roasted beets
  • 1 cup cooked lentils
  • 1 bunch watercress, washed and spun dry
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar, salt and pepper to taste
  • 4 small slices Italian country bread, toasted and cooled
  • 8 ounces Sopressata sausage, thinly sliced
  • 6 ounces Taleggio cheese, or other soft pungent cheese such as Brie, Goat, etc.
Directions

In a large mixing bowl, toss beets, lentil, watercress with olive oil and balsamic vinegar and season to taste. Divide 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.

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