Roasted Beets With Taleggio, Lentils And Prune Vinegar

Course : Italian
Source:
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
 

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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