Roasted beets with taleggio, lentils and prune vinegar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Beets -; (baseball-size), |
| ; 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\" thick |
| 8 | ounces | Taleggio cheese; softened |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Bake beets at 350 degrees for 45 minutes. Peel the roasted beets under running water. Cut into ½-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; 5½ Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.