Roasted Beets With Taleggio, Lentils And Prune Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian5 | 4 | Servings |
INGREDIENTS
| 4 | Beets -, baseball-size | |
| washed | ||
| 8 | oz | Brown lentils |
| 8 | T | Extra-virgin olive oil |
| 6 | T | Prune vinegar |
| may substitute balsamic or | ||
| raspberry | ||
| Vinegar), Vinegar | ||
| 4 | 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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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 72.7mg
Potassium: 2.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g