Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggio

Name: Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggio
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar, salt and pepper to taste; 355 milliliters roasted beets; 4 small slices Italian country bread, toasted and cooled; 237 milliliters cooked lentils; 4 Tbsps extra virgin olive oil; 227 grams Sopressata sausage, thinly sliced; 170 grams Taleggio cheese, or other soft pungent cheese such as Brie, Goat, etc; 1 bunch watercress, washed and spun dry

Roasted Beet Salad with Watercress, Lentils, Sopressatan and Taleggio might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 584 calories, 25g of protein, and 41g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of balsamic vinegar, roasted beets, taleggio cheese, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Balsamic Vinegar