Name: Roasted Beets with Taleggio, Lentils And Prune Vinegar
Ingredients: 4 lg Beets -; (baseball-size),; ; washed; 8 oz Brown lentils; 8 tb Extra-virgin olive oil; 6 tb Prune vinegar; (may substitute balsamic or raspberry; Vinegar); 4 sl Italian peasant bread; about 1" thick; 8 oz Taleggio cheese; softened; Salt; to taste; Freshly-ground black pepper; to taste

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Italian5	4	servings

INGREDIENTS

4	lg	Beets -; (baseball-size),
		; washed
8	oz	Brown lentils
8	tb	Extra-virgin olive oil
6	tb	Prune vinegar
		(may substitute balsamic or raspberry
		Vinegar)
4	sl	Italian peasant bread; about 1" thick
8	oz	Taleggio cheese; softened
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

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)
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; 5 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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