Roasted Beets With Taleggio, Lentils And Prune Vinegar |
Course : Italian
Source: Mario Batali
Serves: 4 |
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Ingredients:
| 4 large beets -- 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 inch thick |
| 8 ounces taleggio cheese -- softened |
| 1 teaspoon salt -- to taste |
| 1 teaspoon freshly-ground black pepper -- to taste |
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Preparation / Directions:
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)
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